Ingredients
- 10 tbsp unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs
- 3 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (I used about half a 29oz can)
- Cinnamon/Sugar Coating
- 1/2 cup (1 stick) unsalted butter, meleted
- 1 1/2 cups sugar + 2-3 tbsp cinnamon, combined
Preparation
Step 1
Preheat oven to 350 F degrees.
Lightly spray mini muffin pans with cooking spray.
In a medium bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
In a small bowl, whisk together buttermilk and pumpkin puree.
With the paddle attachment on your stand mixer, cream together the butter and brown sugar (about 2 minutes).
Beat in eggs, one at a time and beat on high until light and fluffy.
With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Mix only until just combined.
Using the smallest ice cream scoop, scoop a dollop of batter into each hole of the muffin pan.
Bake for 10-12 minutes or until a toothpic comes out clean.
Allow to cool on a wire rack for at least 10 minutes.
Coat each ball in melted butter then sprinkle the cinnamon/sugar mixture until completely coated.
Pop a couple in your mouth along the way.