Everyday Food: Get in the fall spirit with pumpkin doughnut muffins

For the batter:

• 10 tablespoons (1  1/4 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/3 cup buttermilk
• 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
• 3/4 cup light brown sugar
• 2 large eggs

For the sugar coating:

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

1. Heat oven to 350 degrees. 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.

4. 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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Nutritional analysis per muffin: 341 calories, 15 grams fat, 48 grams carbohydrates, 5 grams protein, 72 milligrams cholesterol, 332 milligrams sodium, 2 grams dietary fiber, 38 percent of calories from fat.