Finger lickin' good!

Yesterday I picked up 3 months of glorious meat from Austin's Farms, a farm to table resource for fresh meat.  They distribute at the soon to be open Powessit Farms, a thriving CSA with a fantastic farmers market.  With the sun showing itself, I'm dreaming of colors and tastes that the summer months bring...slowing down and taking stock of what is around us.

What's right in front of me is kids wanting food that tastes good and sweet! So I tried something new with stuff already in my pantry. (Just so you know, you'll be tempted to lick your fingers at the end...)

Pumpkin Doughnut Muffins - makes 12
Food Magazine

batter:
1 1/4 sticks butter
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup buttermilk
15 oz can of pumpkin
3/4 cup light brown sugar
2 large eggs

coating:
3/4 cup sugar
2 1/2 tsp cinnamon
1/2 stick butter, melted

1. Preheat oven to 350.  Butter and flour muffin tin (don't use liners).
2. Make batter by combining all dry ingredients. Set aside. Combine buttermilk and pumpkin.  Set aside.  Mix butter and sugar, add eggs, then alternate between flour and pumpkin til combined.
3. Divide batter into 12 muffin cups.  Bake for 30 minutes. Cool 10 minutes in pan on rack.
4. Mix up sugar and cinnamon and have butter ready.  After 10 minutes of cooling time, remove muffins one at a time, brush with butter and toss into the sugar mix to coat.  Repeat til all are done.
5. Let muffins cool on rack.  Enjoy!

Mindful Bowl for mixing...