Pumpkin Donut Mini Muffins

From the kitchen of SteakNPotatoesKindaGurl

For the Batter:

• 3 cups all-purpose flour, plus more for pan
• 2 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin spice
• 1/3 cup buttermilk
• 1 and 1/4 cups canned pumpkin puree
• 1 and 1/4 sticks (10 tablespoons) unsalted butter, softened, plus more for pan
• 3/4 cup light brown sugar
• 2 large eggs

For the Sugar Coating:   

• 3/4 cup granulated sugar
• 2 and 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour mini muffin cups.

To make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. 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 batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, checking at 12 minutes. It may take up to 17 minutes to cook through.

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.

Note: If you have extra batter, bake in an additional mini muffin pan or save for later.

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