Instructions

1. Preheat oven to 350 degrees. Line 12 standard muffin cups with cupcake papers (or butter and flour if not using liners).
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a small bowl, whisk together buttermilk, vanilla and pumpkin puree.
4. 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 the bowl as needed. With the mixer on low, add pumpkin mixture, then flour mixture and beat to combine.
5. Spoon 1/3 cup batter into the prepared pan, filling the cups nearly full, and bake 25-30 minutes or until a toothpick inserted in center of a muffin comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 10 minutes.
6. Meanwhile, prepare the glaze by placing powdered sugar in a medium bowl, slowly whisk in milk and vanilla until there are no lumps. Continue to whisk while adding pumpkin puree, spice, and melted butter until smooth.
7. Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden. Dip a second time, if desired.