Pumpkin donut muffins ... need I say more?

I officially bid adieu this week to summer and decided fall would begin early for me. 

Yes, I have moved on early to the next season, which happens to be my favorite.

Though the summer was lovely, I've felt rejuvenated this week with cooler and less humid weather and windows open throughout the house.

Most importantly, I also welcomed back pumpkin to my cooking repertoire.

What better way to welcome pumpkin back to your world than with pumpkin donut muffins?

You can't come up with an answer, can you?  I know. Neither could I.

Trust me, there is no better way.

I highly advise you take time one morning this weekend and make a batch of these muffins.  They are cake-like on the inside and reminiscent of my favorite traditional cinnamon sugar cake donuts I've always loved.

From the moment I put the batter in the muffin pan early this morning (after sneaking a bite of the batter), I knew something special was about to come into my life.

But it only got better.

When I pulled the muffins out and proceeded to brush each lightly with butter and then sprinkle with a cinnamon sugar mixture,they were even more delish than anticipated.

Blissed-out pumpkin heavenliness.  There is no other way to describe these muffins other than a perfect way to begin fall.

Pumpkin donut muffins

Pumpkin Donut Muffins
(makes 12 large muffins)

IngredientsFor 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

Directions
*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.

*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.

*Recipe from Martha Stewart