These are a more dence, hardy muffin.
They are really good.
They are topped with a cinnamon sugar mixture.
If you prefer, you could skip the cinnamon sugar mix and frost with a cream cheese frosting.
Either way, they are delish !!
FOR THE MUFFINS:
•3½ cups All-purpose Flour
•4 teaspoons Baking Powder
•1 teaspoon Salt
•½ teaspoons Baking Soda
•½ teaspoons Ground Cinnamon (or 1 1/2 pumpkin pie spice for the spice mix)
•½ teaspoons Ground Nutmeg
•¼ teaspoons Ground Ginger
•⅛ teaspoons Ground Cloves
•⅔ cups Crisco Shortening
•1 cup Sugar
•2 whole Eggs
•1 cup Canned Pumpkin
•½ cups Plus 1 Tablespoon Buttermilk (see Note below)
•FOR THE TOPPING:
•1 stick Butter
•3/4 cup Sugar
•1 1/2 teaspoons Ground Cinnamon
Preheat oven to 350 degrees F.
Get out your muffin tins – The recipe said it makes 18 standard sized muffins.
I got 24 out of it.
Mix Crisco, sugar and eggs.
Add the dry ingredients,
and the buttermilk.
Mix well. Scrape down sides of the bowl often. Mix for 3 minutes.
Grease muffin tins with non-stick cooking spray.
Fill tins 2/3 full with muffin batter.
Bake for 20-25 minutes.
While the muffins are baking, melt butter in a container.
Mix the sugar with the cinnamon in a separate container.
Remove muffins from oven.
Let muffins cool just long enough to be able to handle them, around 30 seconds.
Dip warm muffins tops in butter, coat well.
Directly from butter dredge muffins in cinnamon sugar.
Make sure muffins tops are completely covered with sugar mixture.
Oh man do these look awsome,
you should smell them
Just look at all that pumpkin cinnamon goodness !!
They are delish with coffee :)
NOTE: If you do not have buttermilk on hand you can add 1 tablespoon of vinegar to just under 1 cup of milk to make 1 cup of buttermilk.