Ingredients

The following ingredients have 12 Servings
  • 10 TBS Unsalted butter
  • 3 cups all-purpose flour
  • 2.5 tsp baking powder
  • .25 tsp baking soda
  • 1 tsp coarse salt
  • .5 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/3 cup buttermilk
  • 1.25 cups pumpkin puree
  • .75 cup light brown sugar
  • 2 each Eggs
  • 3/4 cup granulated sugar
  • 2.5 tsp ground cinnamon
  • 1/4 cup unsalted butter

Instruction

  • 1. Preheat oven to 350. Butter and flour 12 standard muffin cups. 2. 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. 3. 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 melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in airtight container up to 1 day.) Makes somewhere between 12 and 18 muffins.