Categories: Muffins
Ingredients
- For the batter:
- 10 tbsp unsalted butter room temp
- 3 c flour spooned and leveled
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp coarse salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/3 c buttermilk
- 1 1/4 c pure pumpkin puree (15oz can)
- 3/4 c light brown sugar
- 2 large eggs
- Sugar Coating:
- 3/4 c granulated sugar
- 2 1/2 tsp ground cinnamon
- 1/4 c unsalted butter melted
Directions
-
eheat oven 350. Butter and flour muffin cups 12. Make batter. In med bowl whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice in small bowl. Whisk together buttermilk and pumplin puree. In a large bowl using mixer beat butter and brown sugar until light and fluffy.
-
Beat in eggs one at a time, scrape down bowl as needed. With mixer on low add flour mixture in 3 additions. alternating with 2 additions of pumpkin mix and beat to combine.
-
Spoon 1/3 c batter into each muffin cup and bake until toothpick comes out clean 30 min. Meanwhile in med bowl combine sugar and cinnamon. Let cool 10 min in pan on wire rack. one at a time remove brush all over with butter then toss to coat in sugar mixture. Let cool completely on wire rack. Store up to 1 day.