Pumpkin Doughnut Style Muffins





2 ½ C                                   all-purpose flour

½ C                                       whole wheat flour

1 t                                         salt

1 t                                         ground nutmeg

1 t                                         cinnamon

1 t                                         ginger

1 t                                         baking soda

2 t                                         baking powder

½ C                                       granulated sugar

1/3 C                                   brown sugar

1 ½ sticks                                                 COLD, unsalted butter

1 ¼ C                                   skim milk

½ C                                       sour cream

¼ C                                        pumpkin puree

2 ea                                      eggs


Preheat oven to 350 degrees.  Coat a mini non-stick muffin pan with pan spray and line with paper liners.  Set aside

In the work bowl of a food processor combine flours, sugars, baking powder, salt, spices and baking soda.  Cut COLD butter into small pieces and add to dry mixture in processor.  Using a quick pulsing motion, cut butter into dry mix until it resembles a coarse meal.  Set aside

Combine skim milk, sour cream, pumpkin and eggs and whisk well.

Remove dry mix from food processor and place in a large bowl.  Add the wet ingredients and mix until ingredients are fully combined.  Take care not to overmix.



Scoop muffin mix into prepared muffin pan and bake until golden and a toothpick inserted in the center comes out clean, 10-12 minutes.  Cool slightly.  Remove from tins and apply desired toppings.


Cinnamon Sugar:  Stir together  1 C granulated sugar and 1 T cinnamon.  Lightly brush tops of still warm muffins with 1T melted butter.  Dip tops in cinnamon sugar mixture.

Powdered Sugar:  Omit the butter and dust tops of muffins with powdered sugar

Chocolate:   3 T butter, 2 T heavy cream, 1 T corn syrup and ¼ C chopped bittersweet chocolate together.  Cool slightly and dip tops of muffin into  glaze.  Allow glaze to set slightly before servings

Makes 2 dozen mini muffins