Pumpkin Doughnut Muffins

The muffins can be frozen for up to 3 months. Reheat in a 350-degree oven, then coat in butter and sugar.

Ingredients for the batter:
10 T (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
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

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Ingredients for the sugar coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preparing the doughnut muffins:
Preheat oven to 350 degrees. 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 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.

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Preparing the sugar coating:
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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)