Can I just say YUM-O.
I found this little recipe in a magazine and I just had to try it out. Our little guy will go for anything that has doughnut in the description, okay I'll admit so will I!
for the batter:
10 T. unsalted butter, room temperature plus more for the pan
3 cups flour
2 1/2 t. baking powder
1/4 t. baking soda
1 t. salt
1/2 t. ground nutmeg
1/4 t. ground allspice
1/2 c. buttermilk
1 1/4 c. pumpkin puree (I used a 15 oz. can)
3/4 c. brown sugar
2 large eggs
for the sugar coating:
3/4 c. granulated sugar
2 1/2 t. ground cinnamon
1/4 c. unsalted butter, melted
1) Preheat oven to 350 degrees. Butter and flour 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 and pumpkin mixture (alternating a couple spoonfuls at a time). Beat to combine.
2) Spoon into muffin cups and bake until toothpick comes out clean. Meanwhile, mix sugar and cinnamon in a small bowl and melt butter in another bowl. Let muffins cool in the pan on a wire rack. Working with one at a time, remove muffins and brush all over with butter, then toss in sugar mixture. Store in an airtight container, up to 1 day.
** To freeze: freeze muffins after cooling for up to 3 months. Reheat in a 350 degree oven, then coat in butter and sugar.
Recipe says is make 12 muffins and to bake for approx. 30 minutes.
I made mini muffins and it made 55 mini muffins and I baked them for 15 minutes.