Pumpkin Doughnut Muffins

For the batter 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour (spooned and leveled), plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs

For the sugar coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

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.

I didn't have buttermilk when I made these so I made my own by using regular milk and vinegar (approx. 1 tsp)

I tried these in Florida.....Gaetan fell in love with them....really good...a nice change from the regular muffins...