1/3 c butter, melted
1/2 c sugar
1 large egg
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp allspice
1 pinch ground cloves
1 pinch ground ginger
1/2 c milk
6 TBSP butter, melted
1/2 c granulated sugar
2 tsp ground cinnamon
Pour butter into a mixing bowl and allow to cool completely to room temperature.
Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
In a separate little bowl, combine the flour, baking powder, salt, spices, and zest.
Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one.
When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin. One by one, dip each puff in the melted butter – get it all over it – then roll it in the cinnamon sugar. Serve warm.