Pumpkin Doughnut Muffins

These muffins are FAN- TAS- TIC! Easy, yummy... if you're looking for something surprising to bring to your Thanksgiving dinner... this could be it (unless you're expected to bring the turkey-- people might be disappointed :). I will definitely not be reserving these for fall. They deserve to be eaten all the time.

This is yet another recipe from the Nov. 2010 issue of Everyday Food. Yep, this issue was a winner!

For the batter:

10 Tbsp. unsalted butter, room temperature

3 C. all- purpose flour

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. coarse salt

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/3 C. buttermilk

1 1/4 C. pure pumpkin puree

3/4 C. light- brown sugar

2 large eggs

For the sugar coating:

3/4 C. granulated sugar

2 1/2 tsp. ground cinnamon

1/4 C. unsalted butter, melted

1. Preheat oven to 350º. Butter and flour 12 standard muffins cups **(I just sprayed with cooking spray and no flour-- too much time and mess). To 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 of pumpkin mixture and beat to combine.

2. Spoon 1/3 C. 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 in pan on 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. (Store in an airtight container, up to 1 day.)

These can be frozen, up to 3 months. Reheat in a 350º oven, then coat in butter and sugar.

Pumpkin- Chocolate Tiramisu

I have made this recipe twice now, and both times it has been a hit! It is just the right mix of pumpkin and chocolate. Bonus: it is SUPER SIMPLE and quick to make.

source: Everyday Food, Nov. 2010

You can serve this the same day it's made, but it's best when refrigerated overnight.

1 C. mascarpone cheese

1 1/4 C. cold heavy cream, divided

3/4 C. confectioners' sugar

5 Tbsp. almond flavored liqueur (any of the amarettos, recipe suggests Disaronno), divided

1 can (15 oz) pure pumpkin puree

2 oz. semisweet chocolate, roughly chopped, or chips (I used milk chocolate chips)

1 Tbsp. unsweetened cocoa powder, plus 1 1/2 tsp. for dusting

27- 30 ladyfingers (I bought these at the bakery in my grocery store)

1/4 tsp. ground cinnamon, for dusting

1. In a large bowl, whisk the mascarpone until smooth. Add 1 C. heavy cream, confectioners' sugar, and 2 Tbsp. liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.

2. In a small microwave- safe bowl. combine chocolate and 1/4 C. heavy cream. Microwave in 10- second increments, stirring each time, until chocolate is melted. Stir until mixture is smooth. Transfer one- third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 Tbsp cocoa into 1/3 C. hot water; add 3 Tbsp. liqueur.

3. Cover bottom of an 8- in. square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin- chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 tsp. cocoa powder and cinnamon in a small fine- mesh sieve and dust tiramisu.