Preheat the oven to 350 degrees. Grease 12 muffin cups or line and grease the liners. Set aside. In a medium bowl, stir together the flour, baking powder, salt, 1 teaspoon of the cinnamon, baking soda, nutmeg and pumpkin pie spice. Set aside. In the bowl of an electric mixer, cream 1 cup of the butter and 1 cup of the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the extract to the milk and stir. Add a third of the milk mixture to the creamed butter, then a third of the flour mixture. Repeat in thirds to combine, but don’t overmix. Transfer the batter to the prepared muffin cups, filling each three-fourths full. Bake 25 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes on a wire rack. Meanwhile, in a wide-mouthed but small bowl, melt the remaining butter in the microwave on low power for 15 seconds. Repeat in 10 second intervals until completely melted. Stir together the remaining sugar and cinnamon. When the muffins are cool enough to handle, dip the tops in the melted butter, then in the cinnamon and sugar mixture. Place on a wire rack to cool or serve warm.
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Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cinnamon-as-a-spice-and-everything-nice/