Pumpkin Doughnut Muffins

1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. 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.
2. 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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Note: First made these Sunday October 14, 2012. Did not have any buttermilk, so substituted cream with a splash of balasmic vinegar to help sour the cream a bit. Used "mini" muffin pans and got about 5 1/2 dozen, only bake for 12-15 minutes for the mini muffin size. Good warm and at room temperature. Think they would be a rustic dessert served with a cream anglaise sauce or a maple caramel sauce and maybe some ice cream-yum!