I trust that everyone had an absolutely delicious and relaxing Thanksgiving. I must admit that I have already started cranking up those Holiday tunes and have already gone ice skating (those of my readers who follow me on instagram may already have seen the pics- GastronomeTart). However, I'm not willing to let my fall pumpkin phase fade out just yet. It is after all still fall and I still do love that pumpkin and pumpkin pie spice in my baked goods.
These doughnut muffins are just that. They taste like a cross between a doughnut and a muffin and since we just passed one of the most calorie laden days of the year and now we are in for the holiday baking season, I decided to lighten this recipe up just a tad by using smart balance in place of the butter and whole wheat flour in place of all-purpose. I must say that these are best eaten the day they are prepared. Enjoy!
For the sugar coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup Smart Balance, melted
1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter, smart balance and brown sugar until light and fluffy. Beat in egg whites, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
2. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with the smart balance, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Source: Adapted from Martha Stewart.com