Buttermilk Spice Muffins

• 2 1/2 cups all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon salt


• 1 cup buttermilk


• 2 large eggs


• 1/2 cup sugar


• 1/2 stick unsalted butter or margarine (not spread), melted and cooled


• 1 teaspoon vanilla


• 1 tablespoon sugar, topping

1. Heat oven to 375 degrees F.


2. Spray 12 regular-size muffin cups with nonstick cooking spray or place 12 foil cupcakes liners on a cookie sheet.


3. In a 2-3 quart bowl, stir flour, baking powder, baking soda, spices and salt until blended.


4. Pour over flour mixture and stir just until mixed.


5. Spoon into muffin cups or foil cupcake liners.


6. Sprinkle with the 1 tablespoon sugar.


7. Bake 25-30 minutes or until tops are lightly browned and muffins are springy to the touch.


8. Cool in pan 5 minutes before turning out onto wire rack. Serve warm or room temperature.

Cinnamon Pumpkin Doughnut Muffins

These delicious little muffins take on the taste of a doughnut when dunked in butter and rolled in cinnamon sugar. Baked donut recipes never looked so good. These Cinnamon Pumpkin Doughnut Muffins are sure to be a hit!

Yields: 30 mini muffins

Cooking Time: 15 - 20 min

• 1/2 cup unsalted butter, softened


• 1/2 cup sugar


• 1 egg


• 1 1/2 cups flour


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/4 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1 cup canned pumpkin


• 1/2 cup milk


• For rolling the muffins in:


• 1/2 cup unsalted butter, melted


• 1 cup sugar mixed with 2 tablespoons cinnamon

1. Preheat the oven to 350 degrees F. Grease a mini muffin pan.


2. In a medium sized bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.


3. In a small bowl, mix together the milk and pumpkin. Set aside.


4. In a large mixing bowl, beat the softened butter and 1/2 cup of sugar together until light and fluffy. Add the egg and continue mixing.


5. Add the dry ingredients gradually, alternating with the pumpkin/milk mixture.


6. Fill the prepared muffin cups to about 3/4 full and bake for about 20 minutes.


7. Cool for a few minutes on a cooling rack. When cool enough to handle, roll in the melted butter and then in the cinnamon/sugar mixture.

http://www.recipelion.com/Muffin-Recipes/Cinnamon-Pumpkin-Doughnut-Muffins