Batter
- 10 Tbls (1 1/4 sticks) butter
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/3 cup buttermilk (or use 1 tsp lemon juice in 1/3 cup of milk, let stand for 2 minutes and use)
- 1 1/4 cups pumpkin pie filling (1 15 oz can)
- 3/4 cup brown sugar
- 2 large eggs
Preheat oven to 350 degrees. In a medium bowl mix flour, baking powder and soda, salt, and spices. In a small bowl mix pumpkin and buttermilk. Beat butter and brown sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture in 3 additions, alternating with pumpkin mixture and beat to combine.
Using full sized muffin pans grease them with butter or a cooking spray and fill with 1/3 cup batter and bake until done about 30 minutes. Remove from pan after about 10 minutes
Using mini muffin pans grease them with butter or a cooking spray and fill with 1 heaping Tblsp batter and bake 14-15 minutes. Remove from pan after 2 minutes.
Topping
- 3/4 cup granulated sugar
- 2 1/2 tsp cinnamon
- 1/4 cup (1/2 stick) butter, melted
Mix sugar and cinnamon. Brush the tops of the cooled muffins with the butter and sprinkle the sugar mixture over the top.