Preheat oven to Butter and flour 12 standard muffin cups.
Make batter: 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 pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 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.
(Store in airtight container up to 1 day.) Makes somewhere between 12 and 18 muffins..
Fat: 22.0061761626 grams
Carbs: 57.1107148904 grams
Protein: 9.65426292514 grams
Norm's Hometown Grocery
345 Alden Road
Kearny, AZ 85137
Phone: (520) 363-5595
Hours of Operation:
Monday - Saturday: 7am to 9pm
Sunday: 8am to 8pm
Manager: Mary Birkett
Owners: Norm and Myra Warren