Pumpkin Doughnut Muffins

These did taste a little like cake doughnuts.  I liked the smaller ones but they had a bit too much sugar for me.  The larger ones were perfect with the sugar on just the top but I like the smaller ones you can just pop in your mouth.  Next time I'll only dip half the smaller ones in the sugar mixture

Pumpkin Doughnut Muffins

10 Tb unsalted butter, room temperature, plus more for pan

3 cups all purpose flour plus more for pan

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 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

Topping:

3/4 cup granulated sugar

2 1/2 tsp cinnamon

1/4 cup unsalted butter, melted

350 degrees.  Butter and flour 12 muffin cups.  Make batter:  In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In a small bowl, whisk together buttermilk and pumpkin.  In 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 of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until done, about 30 minutes.  Meanwhile, in medium bowl, combine granulated sugar and cinnamon.  Let muffins cool 10 minutes in pan.  Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.  Let cool completely.

**I got 12 regular sized muffins and 24 mini muffins out of this recipe.  Not sure how they got only 12 standard muffins unless they had huge muffin tops.

**I just used a dash of ground nutmeg and a dash of cinnamon.