Thanksgiving Hostess Gift - Pumpkin Doughnut Muffins Wrapped with 'In Everything Give Thanks' Microfiber Towel
Show your appreciation to your Thanksgiving hosts with this lovely gift combination. Inside are home baked Pumpkin Doughnut Muffins, perfect for the morning after Thanksgiving. They are wrapped in our gold "In Everything Give Thanks" microfiber towel. Then all tied up with a bow.
Here is the recipe and how to put it together...
The Muffins
I used this
yummy recipe from Martha Stewart. I followed the recipe with one exception, substituting greek nonfat vanilla yogurt for half the butter used in the muffins. They turned out great and I felt better about sampling them. There was enough batter for 18 muffins in my pan. I had hoped to skip using butter to adhere the cinnamon sugar. Unfortunately, that didn't work, but little butter was actually needed to help stick the cinnamon sugar. When it was time to photograph the muffins, I added another coating of cinnamon sugar because the first one had absorbed in. (I made the muffins the day before I photographed them.)
The Container
Last year I was looking for a cost effective and attractive way to package the home baked cookies we share, and purchased these food containers in bulk. Add a crumpled piece of tissue paper in the bottom of the container and place nine muffins on top. The top clicks closed and the muffins were secure.
Green Gift Wrap
I wrapped our '
In Everything Give Thanks' microfiber towel around the container in one direction. I folded it in thirds, as to hang it. Lay it out on the table with the front facing down. Place the container on top and wrap, adjusting the towel so the embroidery is well placed on top. It is secured with a ribbon wrapped in the opposite direction and tied with a bow.
Gifts with something to be enjoyed today, muffins, and something to be enjoyed over time, the towel, are great way to show your appreciation.
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- DIRECTIONS
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Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. 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 pumpkin mixture, and beat to combine.
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Spoon 1/3 cup 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 minutes in pan on a 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.
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