Pumpkin Muffins
Soft and fluffy Pumpkin Muffins are perfect for the fall season, especially around Halloween and Thanksgiving. You'll love this tasty muffin for breakfast or a treat.
Ingredients
- ⅓ cup butter softened
- ¾ cup brown sugar
- 2 eggs large, at room temperature
- 15 oz canned pumpkin be careful to not use pumpkin pie filling!
- ¼ cup buttermilk see note below
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line a cupcake pan with liners.
- Whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda and salt together in a bowl. Set aside.
- Using a mixer on medium high speed, beat together the butter and sugar until lightened and fluffy, about 2 minutes. Beat in the eggs until well combined and no chunks remain, around a minute. Reduce speed to low and add in the pumpkin, buttermilk and vanilla. Use a spatula to fold in the dry ingredients. Be very careful not to over mix or you won't get a good rise. Only fold until the last of the flour specks are combined. See pictures above.
- Place muffin batter in muffin tin, filling each well to the top. Bake for 20-24 minutes until cooked through. An inserted toothpick will come out clean. Remove from the oven and serve!
Video
Notes
- To make ¼ cup buttermilk at home, use 3 Tablespoons plus 1 teaspoon milk plus 2 teaspoons lemon juice or vinegar. Let sit for 5 minutes before use.
- These muffins are slightly sweet, perfect for breakfast. For a sweeter muffin, increase sugar to 1 cup.
- For pumpkin chocolate chip muffins add 1 cup semi-sweet chocolate chips at the same time you add the dry ingredients.
- This recipe makes nice big muffins and there is enough batter to fill each muffin well in the tin all the way full. These don't rise as much as some muffins due to the weight of the pumpkin, so don't worry that they are too full. If you add chocolate chips they will be even more full.
- The most important thing to remember when making these is to use a spatula and a folding motion when adding the dry ingredients. Do not over mix. They will be the best texture and so tender and fluffy!
Nutrition
Serving: 1muffinCalories: 184kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 240mgPotassium: 128mgFiber: 2gSugar: 15gVitamin A: 5721IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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