Pumpkin Doughnut Muffins

10 TBS unsalted butter, room temperature, plus more for the pan

3 cups all-purpose flour (spooned and leveled) 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 (from a 15 oz can)

3/4 cup light-brown sugar

2 large eggs

Preheat oven to 350. Butter and flour 12 standard muffin cups.

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 of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of muffin comes out clean - 30 minutes.

Sugar Coating

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

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

Combine 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.