Adapted from Everyday Food Magazine.
For the Muffin Batter:
10 tbs unsalted butter
3 cups or 15 oz all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp course salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk
15 oz pure pumpkin purée
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 tsp cinnamon
4 tbs unsalted butter, melted
Preheat oven to 350°F. Coat two 12-cup muffin tins with flour/oil spray.
Whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In an electric mixer beat butter and brown sugar until light and fluffy. Beat in eggs. Add flour mixture, buttermilk and pumpkin in three alternating additions.
Spoon batter 3/4 full into muffin cups. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool 10 minutes then brush with the melted butter and toss to coat with cinnamon-sugar mixture. Enjoy!
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