In the new Vermont Country Store Cookbook (and if you haven't gotten this, you really should), there is a recipe for buttermilk donut puffs - like a donut-muffin hybrid. I made them as directed and they were kind of a flop with the family - buttermilk was too tangy and too much nutmeg. I thought they were delicious but, as I've said in other recipes, I think everything is delicious. I think the kiddos expected more donut-y flavor since they were called donut puffs. So I changed, well, pretty much everything about the recipe, but I like to give provenance even if it was just a jumping off point. I added cooked pumpkin puree with browned butter, upped the sugar with the more flavorful brown sugar, replaced the buttermilk with regular milk and did some editing with the spices. They taste like a donut version of pumpkin pie and were devoured. Oh, and I called them duffins because, uh, I couldn't say muffnuts in front of my grandmother and not blush.

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