Autumn Cooking: Pumpkin Doughnut Muffins

 

After spending half a dozen autumns in America through various trips, I’ve figured they just knew how to make it fulfilling for all the senses. Nothing beats the smell of cinnamon and the taste of pumpkin during the season.

Today I took action. I shall not be overcome by my current circumstance of not being in America. No no no, I shall bring American “Fall” here.

Let the baking commence.

Pumpkin Doughnut Muffins.

Preheat the oven to 200 C

You Will Need:

  • 10 tablespoons butter, room temperature
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda (I didn’t have any so just added extra salt)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup buttermilk (Also didn’t have any of this, so I put 1 1/2 tsp of cider vinegar, then filled to the line with regular milk, and let it settle and “sour” for 5 mins)
  • 1 1/4 cups pure pumpkin puree (NOT from a 15-ounce can- see directions for making puree below)
  • 3/4 cup light brown sugar
  • 2 large eggs- Make ’em free range people.

For the doughnutty coating:

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

 

First Step: Making Fresh Pumpkin Puree!

Take your pumpkin

Cut in half (I used a serrated knife like a saw, plus I’m wearing plaid, so that instantly made me lumberjack strong!)

Use a scooper to remove the flesh

Notice how I put the innards direct in to the sieve. You’ll want to wash these in cold water, dry the seeds, spread them out on a foiled baking tray and cover them with seasoning. I used brown sugar and cinnamon. The possibilities of flavours, however is endless.

I baked these at 120 for 30 -45 mins while I made up the batter mix, and nibbled throughout the cooking process!

Take these lovely looking massive peaches, and cut each half in half, then in half again

Put a cup of water in the pan, and rub some oil in to the skins. Lay them innards down.

Bake for 30 minutes.

Mmhmmm. Leave until they’re cool enough to touch.

Use your trusty scooper to peel out the flesh and compost your skins.

Mash through a sieve (or cheesecloth) to smooth out the mix.

Done. Fresh, nutritious, beautifully orange pumpkin puree. Who needs a can?

Now for the batter. In a medium bowl, mix together the flour, baking powder, baking soda, spices, and salt.

These are the spices I used.

If, like me you can’t find buttermilk in your corner shop, use cider vinegar, OR lemon juice. Just 1 1/2 tsp will do, and fill up to the 1/3 cup line with milk. Let it settle for 5mins.

Mix 1 1/4 cups of your fresh pumpkin puree with the milk mixture.

Use a hand mixer, to mix the butter and sugar

Add in 2 large eggs, mixing between each one

Add in a third of your flour. Mix
Add in half of your pumpkin. Mix
Add in a third of your flour. Mix
Add in the rest of your pumpkin. Mix
Add in the rest of your flour. Mix.

Fill 12 muffin cases, or 16 cupcake cases with batter

Bake for 30 minutes.

While it’s cooking, get the sugar ready! (And clean the kitchen)
In one bowl, melt the butter. In another bowl, mix the sugar and spice and all things nice.

Like so. (My butter got a little sugary because I forgot to separate 😦 )

Take each partially cooled cupcake and brush with warm melted butter, then dunk in your sugar

 

TADAAAAAA. Warm, pumpkin doughnut muffins. Autumn is now complete.

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