MS Nov 2010
1. Preheat oven to 350. Butter and flour 12 standard muffin cups.
2. Make batter: 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.
3. 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. 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. (Store in airtight container up to 1 day.) Makes somewhere between 12 and 18 muffins.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 198 (43%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 223mg||69 %|
|Sodium 765.6mg||26 %|
|Potassium 196.4mg||5 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 53.6g|
|Protein 9.7g||14 %|
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Calories per serving: 459
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