whole wheat browned butter cinnamon sugar pumpkin spice donut muffins

December 9, 2013

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So these muffins may have a little bit of an identity crisis…or at the very least, they win the award for longest recipe name ever

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But every single component is important–no, CRUCIAL–to explaining how awesome these taste.

First of all, on the infrequent occasions where I splurge and use butter, it’s gotta be browned. Makes it taste so much more unbelievably amazing.

I’ve seen cinnamon sugar muffins baked in mini muffin pans before, and I heard they taste better than little cinnamon sugar donut holes. I can now confirm this as true.

And Thanksgiving is long gone, but I refuse to stop making pumpkin spice things.

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Browned Butter Cinnamon Sugar Pumpkin Spice Donut Muffins

1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
1 and 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 cup (1/2 stick) unsalted butter, melted and browned
1/2 cup dark brown sugar
1 large egg
1 and 1/2 tsp vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk

Cinnamon Sugar Coating
1/4 cup (1/2 stick) unsalted butter
1/2 cup white sugar
2 Tbsp ground cinnamon

Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.

In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined – do NOT overmix.

Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.

Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar. Muffins taste best on the same day though they can be stored at room temperature for 3 extra days.

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