Happy Thanksgiving from this Thinking Blonde!

I am so grateful for so many things this year, our family is truly blessed to have each other, a home to live in and be safe and protected from the cold in, good food to eat and friends to pass the time with.  Unlike so many in these time, both Brandon and I (still- despite the economy-thank you God!) have jobs that cover our needs and allow us to work with passion in what we do.  All of these things humble me and just remind me how lucky we truly are.

I am also grateful to you!  My readers!  Thank you for your encouragement, your kind words and for stopping by this here page!  You inspire me to continue working on this, even when things are super busy or I'm dealing with a bit of writer's block.

As a thank you, I have an amazing new recipe that I just discovered to share with you, I hope you like it!

And now, gotta run!  I'm off to cook for the fam!

PUMPKIN DOUGHNUT MUFFINS! (I know!! Yum!)

Makes 12
  • FOR THE BATTER
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs
  • FOR THE SUGAR COATING
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, 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, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. 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.
  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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)
    This is how my batch came out- you have to try these!



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