INGREDIENTS
3 cups
all-purpose flour (spooned and leveled), plus more for pan
2 1/2 tsp
baking powder
1/4 tsp
baking soda
1 tsp
coarse salt
1/2 tsp
ground nutmeg
1/4 tsp
ground allspice
1/3 cup
buttermilk
1 1/4 cups
pure pumpkin purée (FROM a 15-ounce can, NOT the whole thing!)
1 3/4 sticks
unsalted butter, room temperature
3/4 cup
light brown sugar
2
large eggs
4 tbsp
unsalted butter, melted (use 1 to 2 tablespoons if just coating the tops)
3/4 cup
granulated sugar
2 1/2 tsp
cinnamon