Pumpkin Muffins
Delicious and tender Pumpkin Muffins infused with warm autumn spices, ideal for breakfast, snacks, or desserts.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Provides a soft and tender texture.
- 2 teaspoons pumpkin pie spice Infuses the muffins with warm autumn flavors.
- 1 teaspoon baking soda Leavening agent for fluffiness.
- 1/2 teaspoon kosher salt Balances out the sweetness.
Wet Ingredients
- 1 large egg Adds richness and moisture.
- 1/2 cup buttermilk Enhances flavor and texture.
- 1 cup pumpkin puree Natural sweetness and moisture.
- 1/2 cup packed dark brown sugar Deep, molasses-like sweetness.
- 1/4 cup vegetable oil Keeps muffins moist.
- 1 teaspoon pure vanilla extract Enhances overall flavor.
Topping
- 2 tablespoons turbinado sugar Crunchy topping for texture.
Instructions
Preparation
- Preheat the oven to 375°F and grease a standard 12-cup muffin tin or line it with muffin liners.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, whisk together the egg, buttermilk, pumpkin puree, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Using a 1/4 cup measuring cup, fill each muffin cup three-quarters full and sprinkle the tops with turbinado sugar.
Baking
- Bake the muffins in the preheated oven for 20 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure to preheat the oven and use room temperature ingredients. Muffins can be frozen for up to 3 months. Serve warm with cream cheese or butter.