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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 1/4 cup(s) unsalted butter room temperature, plus more for pan |
3 cup(s) all-purpose flour |
2 1/2 teaspoon(s) baking powder |
1/4 teaspoon(s) baking soda |
1 teaspoon(s) salt (coarse) |
1/2 teaspoon(s) ground nutmeg |
1/4 teaspoon(s) ground allspice |
1/3 cup(s) buttermilk |
1 1/4 cup(s) pure pumkin puree |
3/4 cup(s) light brown sugar |
2 whole(s) eggs |
3/4 cup(s) granulated sugar |
2 1/2 teaspoon(s) ground cinnamon |
1/2 stick(s) unsalted butter |
Directions:
1. 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.
2. 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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