10tablespoons (141 g or 5 ounces) unsalted butter, room temperature
3cups (375 g) all-purpose flour
2 ½teaspoonsbaking powder
¼teaspoonbaking soda
1teaspoonkosher salt
1½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground cloves
⅓cupbuttermilk, room temperature
1¼cups (300 g) pure pumpkin purée, (not pumpkin pie filling)
¾cup (150 g) packed light brown sugar
2large eggs, room temperature
Cinnamon Sugar Coating
¼cup(56 g) unsalted butter, melted
¾cup (150 g) granulated sugar
1tablespoonground cinnamon
Instructions
Preheat oven to 350° F. Spray a mini muffin tin with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate small bowl, whisk together the buttermilk and pumpkin. Set both bowls aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until incorporated, about 1 minute. Scrape the sides of the bowl as needed.
Reduce the mixer speed to low, then add about one-third of the flour mixture. Add half the pumpkin mixture. Repeat adding flour and pumpkin. Add remaining flour mixture and beat until barely combined. Turn off the mixer and fold the batter a few times with a rubber spatula to catch any pockets of flour that weren’t incorporated.
Scoop about a heaping tablespoon of batter into prepared mini muffin tin. Bake until a toothpick inserted in center of a muffin comes out clean, about 10 to 12 minutes. Let the muffins cool on a wire rack for 10 minutes.
Stir together the sugar and cinnamon in a shallow bowl. While the muffins are still slightly warm, brush all over with the melted butter, then toss in the cinnamon-sugar mixture until completely covered. Return muffin to the wire rack and let cool completely.
Notes
Spices: Instead of individual spices, you may substitute with 2 1/2 teaspoons pumpkin pie spice.Buttermilk: As a substitute, add 1 teaspoon white distilled vinegar to a liquid measuring cup. Add whole or low-fat milk and fill to the 1/3 cup measure. Whisk and let the mixture sit for 5 minutes before using in the recipe.Store in an airtight container at room temperature for up to 3 days. Donut holes are best when eaten the day they are baked.Regular sized muffins: Recipe also works in regular sized muffin pan. Fill muffin cups 3/4 full with batter and increase baking time to 25 minutes.