Whole Wheat Pumpkin Doughnut Muffins

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!

Whole Wheat Pumpkin Doughnut Muffins

 

Ingredients

 

5  tablespoons  unsalted butter, room temperature, plus more for pan

5 tablespoons Smart Balance 

1.5 cups all-purpose flour (spooned and leveled), plus more for pan

1.5 cups whole wheat flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1 teaspoon pumpkin pie 

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

4  large egg whites

For the sugar coating:

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup Smart Balance, melted

Directions

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

Comments

[cakewhiz]

i like how you used whole wheat...it makes these donut muffins healthier and i won't feel so guilty eating these ;)