1CTurbinado sugaroptional, but not really because this really makes these
Pre-heat oven to 350° F
Over a large bowl, sift 3 Cups flour.
Using a spoon (so you don’t pack the flour down), measure out 3 ½ Cups sifted flour into another large bowl.
Add baking powder, baking soda, salt, and pumpkin pie spice.
In a large mixing bowl cream together butter, eggs, and granulated sugar
Add in pumpkin puree, and blend completely, scraping the sides and bottom of the bowl.
Alternately add dry ingredients and buttermilk to the pumpkin mixture; scraping the sides and mixing well between each addition.
This is a very thick batter
I use my cookie scoop to scoop the batter into my (very well) sprayed mini muffin tins
Generously top each batter filled mini muffin tin with turbinado sugar.
Bake for 10 - 12 minutes – Start checking at 10 minutes. You do NOT want overcook these. The muffins will spring back to touch when done; or a dry spaghetti stick will come out free of batter.
*** if you don't have buttermilk (which, most people outside of the south don't keep on a regular basis) you can measure out 1 C of milk and squeeze 1/2 a good juicy lemon into it and let it sit for about 5 minutes. Voila - homemade buttermilk(ish)