Cinnamon Sugar Pumpkin Doughnut Muffins

Okay, just because summer is coming up, doesn't mean pumpkin flavored things are off limits, right?! I mean, pumpkin is delicious, why not make it a year round flavor? These Pumpkin muffins have a cake like interior and with the added sweetness of the cinnamon sugar topping, you've got yourself a very {un}seasonal doughnut muffin!

Pumpkin Doughnut Muffins

*makes around 12 large muffins (I got 14)

(recipe adapted from Martha Stewart)

for the batter:

10 TBS (1 1/4 sticks) unsalted butter (room temperature)
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
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 tsp ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Directions:

1.Preheat oven to 350 degrees. Spray 12 standard muffin cups generously with Baker's Joy.

2.In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, pumpkin pie spice, and cinnamon. 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.

3.Spoon 1/3 cup batter into each muffin cup (I used a 1/3 scoop) and bake until a toothpick inserted in center of a muffin comes out clean (about 20-30 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 melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.