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I bought some buttermilk from the farmers market last week. The packaging is so quaint – I didn’t want to open it up. It’s the time of the year when I enjoy making Norwegian waffles – they’re made with buttermilk, slightly sweet, and typically served cold with butter, cheese and strawberry jam. I haven’t dug out my waffle maker yet…so for now, there’ll be other buttermilk-baking going on.

This recipe makes 48 mini-muffins. Good luck saving them for eating later…

Adapted from a Martha Stewart recipe.

pumpkin donut muffinsWhat you need:

Muffins:

  • 10 tbs unsalted butter, at room temperature
  • 3 c brown rice flour (gluten-free)
  • 2 1/4 tsp xanthum gum
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 teaspoon allspice
  • 1/3 c buttermilk
  • 2 tsp apple cider
  • 1 15-oz can pure pumpkin puree
  • 3/4 c brown sugar
  • 2 eggs, at room temperature

Cinnamon Sugar Coating:

  • 3/4 c granulated sugar
  • 2 1/2 tsp cinnamon
  • 1/4 c butter, melted
  • 1 tsp apple cider

What you do:

 

  • Heat oven to 350°.
  • Using non-stick baking spray, grease and flour 4 mini muffin tins.
  • In lg bowl sift flour, xantham gum, baking powder & soda and spices.
  • In a separate bowl, whisk together the buttermilk and the pumpkin puree until evenly mixed.
  • In bowl of standard mixer beat butter until light and fluffy.
  • Add brown sugar and beat until well creamed.
  • Add eggs, one at a time, beating well after each addition.
  • With the mixer on low, slowly alternate adding flour mixture and pumpkin.
  • Mix until well incorporated.
  • Divide and spoon batter among muffin cups.
  • Bake 8-12 min, until inserted toothpick comes out clean.
  • Cool for 5 min and transfer to wire rack.
  • In deep bowl combine cinnamon and sugar.
  • Melt butter in saucepan.
  • Add apple cider.
  • Brush muffin with butter mixture and toss in cinnamon-sugar mixture.
  • Repeat.
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