10 tablesppons (1 1/4 sticks) unsalted butter at room temp.
3 c all-purpose flour
2 1/2 tsps baking powder
1/4 tsp course salt (we use sea salt)
1/2 tsp ground nutmeg (we fresh grind)
1/4 tsp ground allspice
1/3 c buttermilk
1 1/4 cups pumpkin puree (we roasted and pureed pumpkin because we can't find canned in Sweden or Australia)
*Cut the pumpkin into pieces, sprinkle with water, bake for 15 minutes on each side, and then puree in your mixer or with your hand mixer
3/4 c. light (or just soft) brown sugar
2 large eggs
1/4 c. caster sugar
2 tbl. ground cinnamon
1/4 c. unsalted butter melted
Preheat oven 350 degrees f (175 degrees c).
Butter and flour your muffin tin. Mix together your dry ingredients with a wisk- or with your wisk attachment in your mixer (large bowl as you will add in your liquids)
In a small bowl whisk together your buttermilk and your pumpkin puree
First in your mixer- beat teh butter and brown sugar until fluffy add in the eggs one at a time, scraping down the sides of bowl as needed (don't over mix- or your muffins will get more dense and less fluffy)
Still with mixer on low add in your flour mixture slowly and alternate adding in your pumpkin mixture and beat on low to combine.
Then take your batter and pour into your prepped muffin tin
Cook about 30 minutes and/or until a toothpick comes out clean
Take your combined sugar and cinnamon aka cinnamon sugar and after your muffins have cooled for about 10 minutes on their wire rack you can brush a muffin with melted butter and toss them in your cinnamon sugar to coat.
Note: I think this recipe was Martha's fault.