Description
A supremely moist and delicious recipe for pumpkin muffins made with buttermilk.
Ingredients
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Allspice
- ½ teaspoons Kosher Salt
- ½ cups Brown Sugar
- ½ cups Granulated Sugar
- ½ cups Unsalted Butter, Softened
- 2 Large Eggs
- ½ teaspoons Pure Vanilla Extract
- ½ cups Pure Pumpkin Purée
- ¼ cups Buttermilk
- Sparkling Sugar, For Sprinkling (optional)
Preparation
Preheat oven to 350ºF. Grease muffin tin or line with paper and set aside.
In a large bowl, whisk together flour, baking soda, nutmeg, cinnamon, allspice, and salt. Set aside.
In a medium bowl, cream together sugars and butter until well combined. Stir in eggs and vanilla extract with a rubber spatula. Add mixture to the flour mixture. Add pumpkin and buttermilk. Stir until combined.
Divide batter in your muffin pan and sprinkle with some sparkling white sugar or some raw sugar. Bake until a toothpick inserted in the muffins comes out clean, about 23–26 minutes.
Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
Note: These muffins keep wonderfully on the counter well-wrapped or in an air-tight container for up to 5 days. They also freeze well for later enjoyment!
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