To put your mind at ease about my sanity, I will tell you that I am fully aware that the title of this recipe has both the words "doughnut" and "muffin" in it. And really, there's no other way to describe the deliciousness that is this creation. It tastes better than any cake doughnut you've ever had and yet it has the appeal of a muffin. No deep-fat frying involved! It eats like the best of both of those worlds and makes you want another bite.
Pumpkin ... it's that time of year when I'm inclined to make everything using pumpkin as a star ingredient. It's appeal as both a savory ingredient as well as a sweet one is hard to resist. I came across this recipe in the November 2010 Everyday Food Magazine, but only got around to making it THIS year. I'm sorry I waited.
The batter for these muffins is nice and thick and comes together quickly. I used canned pumpkin (not pie filling!), but I'm sure you could fresh-roast your own pumpkin, too. When they come out of the oven, you're supposed to dip the muffins in melted butter then roll them in cinnamon sugar. My baking partner, Meg, and I decided to skip a few calories and not fully dip them, but after seeing that the cinnamon sugar didn't quite stick as well, we resorted to fully dipping.
One taste of one of these muffins convinced us that we had made the right decision ... truly worth the full dip! I found it hard to not eat an entire muffin, much less to not want a second one!! SO YUMMY.