Pumpkin Doughnut Muffins - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin purée, they take on the feel of fall.
Ingredients
- 10 tbsp. unsalted butter
- 3/4 c. granulated sugar
- 3 c. all-purpose flour (spooned and leveled)
- 2 1/2 tsp. baking powder
- 2 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1/4 c. unsalted butter
- 1 tsp. Coarse salt
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/3 c. buttermilk
- 1 1/4 c. pure pumpkin purée
- 3/4 c. light brown sugar
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin purée. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, 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.
- 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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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