Baked Pumpkin Donut Holes

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 cups all-purpose flour (I used 14 ounces)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon pumpkin pie spice (original recipe uses nutmeg and allspice)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (This is almost the entire 15-ounce can of pumpkin)
3/4 cup light brown sugar
2 large eggs

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

1. Preheat oven to 350 degrees. 
2. I used mini muffin pans. Spray the pan with Pam with Flour, or butter and flour the cups. 
3. In a bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
4. In a small bowl or measure cup, whisk together buttermilk and pumpkin puree. 
5. With the paddle attachment, cream butter and brown sugar until light and fluffy. 
6. Beat in eggs, one at a time. 
7. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Do not overmix.
8. Spoon into batter. I baked the mini muffins for 10-12 minutes, until a toothpick comes out clean.
9. While the muffins are baking, combine granulated sugar and cinnamon in a large bowl.
10. After the muffins sit for 5 minutes, remove muffins and brush the entire muffin with the melted butter. Toss and coat in the sugar mixture. Eat warm or let cool completely. 
11. Hint: I wore disposable gloves and my left hand held the muffin for the melted butter basting and my right hand mixed the muffins in the cinnamon sugar mixture. 
12. I got 46 mini-muffins from this recipe. The original recipe yields 12 regular size muffins. I think the mini-muffins are the perfect donut holes.

Adapted from: Pumpkin Doughnut Muffins from Everyday Food (November 2010)