pumpkin doughnut muffins...

3 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 15oz can pumpkin puree

1 3/4 sticks butter; room temp

3/4 cup brown sugar

2 eggs

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

Preheat oven to 350. Grease well 12-16 muffin cups. In a medium bowl combine dry ingredients; whisk to combine. In another small bowl whisk together pumpkin and buttermilk. In a large bowl cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With the mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon approx. 1/3 cup batter into each muffin cup and bake about 30 min, or until a toothpick inserted in the middle comes out clean.

Meanwhile, in a medium bowl combine 3/4 cup granulated sugar and cinnamon. Let muffins cool about 10 min.

Working with one at a time, remove muffins from pan and brush with melted butter (or dunk in melted butter) and roll in cinnamon sugar mixture.

If you are in need of ONE MORE pumpkin recipe...this is the ultimate. Serve as breakfast on Thanksgiving morning or as a different dessert. You will not be disappointed. Recipe (adapted from the great Martha Stewart) says it makes 12, but I got 16.

Happy Thanksgiving!