Saturday, November 19, 2011

More To Thanksgiving Than Pumpkin Pie

Courtesy Martha Stewart
Our Thanksgiving hostess sent out an email a few weeks ago asking her guests to let her know what they plan to bring for the holiday.

Everyone likes to bring dessert, she said in her email, but and she wanted to avoid serving 20 apple pies and nothing else for dessert.

It might not seem like Thanksgiving without a traditional assortment of apple or pumpkin pies. But you can definitely wow your host, or your guests, with some fun and tasty fall surprises on the dessert table.

A few weeks ago Megan Olund at Dough Heads Bakery in Englewood, N.J. shared her pumpkin whoopie  pie recipe. My husband is addicted to these and we actually fight over them when I bring them home from the bakery. So they have my vote this year as the best alternative dessert for Thanksgiving.

But for something that involves a few less steps, I definitely recommend my old standby favorite: Martha Stewart's Pumpkin Doughnut Muffins. Before I discovered whoopie pies this was my go to recipe for a party.

They always got rave reviews. It probably has something to do with the last step: brushing the muffins with melted butter and rolling in cinnamon sugar.

So if you are still mulling over what to make for Thanksgiving dessert, break with tradition and add something a little different to the table.

Martha Stewart's Pumpin Doughnut Muffins


10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
3 cups all-purpose flour (spooned and leveled)
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:
1 1/2 cups granulated sugar
1 Tablespoon plus 2 teaspoons ground cinnamon
1 stick unsalted butter, melted


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.

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.

1 comment:

  1. Hi Andrea - I found your blog by searching for information about Dough Heads Bakery. I saw that the bakery is currently closed and was wondering if you know anything about the situation (every random I know). If you could email me at keepitsweetlcl at gmail dot com I'd love to talk to you!