Pumpkin Donut Muffins

These are seriously TO DIE for!!! they're fluffy and delicious- and best warm, but still good the next day!! They make about 12 big muffins, we doubled it and made 18 big muffins and 24 tiny muffins. We liked the tiny muffins the best.

INGREDIENTS

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.(until it changes color to a white-ish color) 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.
      WATCH: Sugared Pumpkin Muffins
  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.
     
     
     http://www.marthastewart.com/331754/pumpkin-doughnut-muffins

Pumpkin Pie Sheet Cake

PUMPKIN PIE SHEET CAKE

Yield: 12 Servings
best the 2nd or 3rd day
Delicious!

I doubled it and you need to use two 9X13" pans.  Cookie sheet won't work, it doesn't have high enough sides for the pumpkin.

Ingredients

Crust:

·         2/3 cup granulated sugar

·         1 1/2 cups all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         8 tablespoons butter (1 stick), melted

·         1 teaspoon vanilla extract

·         1 large egg

Filling:

·         2 large eggs

·         3/4 cup sugar

·         1/2 teaspoon salt

·         1 teaspoon cinnamon

·         1/4 teaspoon ginger

·         1/4 teaspoon nutmeg

·         1/8 teaspoon cloves

·         1 (15-ounce) can pumpkin

·         1 (12-ounce) can evaporated milk (or 1 cup cream)

·         Sweetened whipped cream for serving

DIRECTIONS

1.       Preheat the oven to 350 degrees F. Place an oven rack in the middle of the oven (too low and the crust will burn).

2.       For the crust, whisk together the sugar, flour, baking powder and salt. Pour in the melted butter, vanilla and egg. Stir to combine (I use my hands at the end to combine the dough into a cohesive ball).

3.       Press the dough into the bottom of a lightly greased 9X13-inch pan.

4.       For the filling, you can use the same bowl that was used for the crust as long as there aren’t any large clumps of dough remaining in it. Whisk the eggs until light and creamy. Stir in the sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin. Whisk to combine. Stir in the evaporated milk or cream.

5.       Pour the filling over the crust.

6.       Bake for 35-45 minutes or until a knife inserted into the middle comes out clean. Don't overbake or the crust will be too tough.

7.       Cool completely. Cut into squares and serve with sweetened whipped cream.