Pumpkin Donut Muffins

Donut Muffins seem to be one of the latest trends on the "foodie" runway these days. I am blogging about these donut muffins in particular for a few reasons.

1)My niece Mel made them on vacation and the entire batch disappeared immediately. 2) I love pumpkin!
3)Believe it or not, they're made with several ingredients that are very GOOD FOR YOU!

FOR INSTANCE, they contain:
Coconut oil: Coconut oil is rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal. Coconut oil is also being used by thyroid sufferers to increase body metabolism, and to lose weight. Virgin coconut oil is also used for making natural soaps and other health products, as it is one of the healthiest things one can put on their skin.

Pumpkin Puree: The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.

Buttermilk:  Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.
Cinnamon: Cinnamon has a regulatory effect on blood sugar, has shown an amazing ability to fight yeast infections, it has an anti-clotting effect on the blood, is a natural food preservative, and a great source of manganese, fiber, iron, and calcium.

(If you know of any other health benefits of these ingredients, PLEASE feel free to share them with us in the comments section!)


In addition, Mel used mostly Organic ingredients. The health-worthiness of these yummy little numbers are seriously off the hook!

Pumpkin Donut Muffins
Makes about 15

10 tablespoons Organic Coconut Oil , softened
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 organic (or traditional) pure pumpkin puree (from 15 oz can)
3/4 cup organic (or traditional) light brown sugar
2 large eggs

Sugar Coating:
3/4 cup sugar in the raw/turbinado (or traditional sugar)
2 1/2 teaspoons ground cinnamon
1/4 cup Organic coconut oil, melted

Directions:
Preheat oven to 350 degrees. Spray muffin cups with non-stick cooking spray, then coat each one with flour.

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 mix together the coconut oil and brown sugar until thoroughly mixed. Beat in eggs, one at a time, scraping the sides of the bowl as needed. Alternate adding flour mixture with pumpkin mixture, little by little, until well blended.

Spoon a small amount of batter (about 1/3 cup) into each muffin cup. Bake until toothpick inserted in center comes out clean, about 30 minutes. Meanwhile, in a medium bowl, combine the turbinado sugar with cinnamon.

Let muffins cool 10 minutes in pan on a wire rack. One at a time, remove muffins from from pan, brush all over with coconut oil, then toss to coat with cinnamon sugar mixture. Let the "Donut Muffins" cool completely on a wire rack.

            Then dig in!! They're perfect with a hot cup of coffee, tea, or hot chocolate.