Few things I changed: used a tablespoon extra butter, 1/4 tsp baking soda instead of 1/2, I used about an extra tablespoon of spice, and I mixed 1/4 cup of puréed pumpkin with 1/4 cup of heavy cream. I warmed up the heavy cream and pumpkin together so it would be soft and incorporate easier into the dough, then I let it rest for only 15 minutes and the muffins were very plush and flavorful without having an overwhelming amount of pumpkin. Buttered the tops while they were still warm and covered in a pumpkin spice/extra cinnamon/sugar mix.
