Dear Martha,

You had me at pumpkin. 

Pumpkin Doughnut Mini-Muffins
(adapted from Everyday Food)
Makes about a dozen.

For the batter:
5 TB unsalted butter, at room temp.
1.5 c. flour
1 1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. coarse salt
1/4 tsp. nutmeg
1/4 tsp. ginger
3 TB buttermilk
1/2 c. + 2 TB pumpkin purée
1/4 c. light brown sugar
1 egg

For the coating:
2 TB melted butter
cinnamon sugar (about 1/4 c. sugar + 1 tsp. cinnamon)

Preheat oven to 350ºF, butter and flour a mini-muffin pan.  Mix dry ingredients together in a bowl.  In another bowl, cream the butter and sugar until light and fluffy.  Gently stir in the pumpkin and buttermilk.  Gently fold in the flour in 3 parts. 

Spoon batter into pan, about 1.5 tablespoons per mini-muffin.  Bake until a toothpick inserted in the middle comes out clean, about 12-15 minutes.

Cool muffins on a wire rack for 10 minutes.  One at a time, brush muffins melted butter and toss in cinnamon sugar.  Cool completely.  These are best when eaten on the same day — which won’t be a problem.