People, I'm going to announce this in advance: If you make these muffins, you might not be able to stop eating them, thereby adding several inches to your waistline. Consider yourself warned.
My lovely sister signed me up for a subscription to Martha Stewart's Everyday Food magazine, and two issues ago, I saw a recipe for Pumpkin Doughnut Muffins. I'm not going to bother re-typing the recipe here because I made no modifications to it. These doughnut-muffins are so fabulous.... They truly are a combination of a cake-style doughnut and a muffin. The actual cake/muffin part is not overly sweet, but after you bake these bad boys, you brush them with butter (YUM!) and roll them in a cinnamon-sugar recipe (DOUBLE YUM!). So, they end up being just the right amount of sweet. Holy mackerel, just typing all of that made me want to run out to the store and buy more pumpkin so I can make another batch.
Here's a picture of the muffins I baked:
They turned out looking virtually identical to the picture that comes with the recipe (with the exception of my terrible photography skills, that is). When does that ever happen?!? It probably helps that I followed the recipe's instructions exactly. I usually never sift all the dry ingredients together first, and alternately adding ingredients in portions typically sounds like a step I can skip. Funny how those instructions might actually be worthwhile....
So good. Soooooooooo good. I think my only complaint is that a single batch only makes 12 muffins. I didn't realize that; otherwise, I would have doubled the recipe. Oh well. There's always a next time.
P.S. Just like cinnamon-sugar cake doughnuts, these things are a tiny bit messy to eat, so consume them over a plate or the sink (if you're ghetto like me).