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Breakfast / Brunch

Sweet Potato Doughnut Muffins

This is fall baking at its finest! Sweet potatoes and warm spices are all you need to send these straight into hungry hands on cool mornings for brunch or breakfast. These cakey Doughnut Muffins are brushed with butter and rolled in cinnamon-nutmeg-sugar to evoke the flavors of a cinnamon-sugar cake doughnut, but without the mess of frying.

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Preheat oven to 350°; coat a 12-cup muffin pan with nonstick spray.

Whisk flour, baking powder, salt, baking soda, and nutmeg together in a bowl.

Blend buttermilk, milk, sweet potato puree, and vanilla together in a large bowl.

Cream butter and brown sugar together in a bowl with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter mixture, starting and ending with the dry; do not overmix. Fill muffin cups ½ full and bake 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Combine granulated sugar, cinnamon, and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve warm.

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