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1 ½ cups all purpose flour

1 cup whole wheat pastry flour (or more white flour)

1 teaspoon baking powder

⅛ teaspoon baking soda

¼ teaspoon salt

½ teaspoon nutmeg

1 tablespoon ground cinnamon

½ tablespoon ground ginger

⅓ cup buttermilk

⅓ cup whole milk

⅔ cup pureed pumpkin

1 ½ teaspoons vanilla extract

1 stick (½ cup) butter, softened

½ cup + 1 tablespoon brown sugar

2 eggs

½ cup granulated sugar

2 tablespoons ground cinnamon

½ tablespoon ground ginger

½ teaspoon nutmeg

6 tablespoons melted butter

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1. Preheat oven to 350F degrees; coat a 1 standard 12-cup muffin pan with nonstick spray or coconut oil.

2. Whisk flours, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in a small bowl.

3. Cream butter and brown sugar together in a bowl with an electric mixer until fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Alternately stir dry ingredients and wet ingredients into the butter mixture, starting and ending with the dry ingredients; take care not to over mix.

6. Fill muffin cups ¾ full and bake 22-25 minutes, or until done. Remove from oven and let cool on baking rack.

7. While muffins bake, combine granulated sugar, ginger, cinnamon and nutmeg in a shallow dish. When muffins are cool enough to handle but still warm, dip them in the melted butter, and roll in the sugar mixture to coat.

Note: mini muffins are popular at parties.