Description
These moist and flavorful Pumpkin Muffins are perfect for fall, featuring warm spices like cinnamon, nutmeg, and cloves. Made with pumpkin puree and a hint of vanilla, they have a tender crumb and an optional cinnamon sugar topping for an extra touch of sweetness.
Ingredients
Scale
Muffins
- 1 ¼ cups brown sugar (265 grams)
- 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams
- 1 cup low fat buttermilk
- ¼ cup canola oil (50 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour (293 grams) fluffed and levelled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cinnamon Sugar Topping (optional)
- 2 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly grease 14 muffin cups or line them with muffin liners.
- Mix Wet Ingredients: In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, canola oil, eggs, and vanilla until well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, ground cinnamon, baking soda, salt, nutmeg, ground cloves, and ground ginger to the wet ingredients. Stir just until combined, being careful not to overmix for tender muffins.
- Fill Muffin Cups: Divide the batter evenly among the 14 prepared muffin cups.
- Bake Muffins: Bake for 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
- Prepare Topping: In a small bowl, mix together granulated sugar and ground cinnamon for the topping.
- Add Topping: Optional: Brush the tops of the warm muffins with melted butter, then dip them into the cinnamon sugar mixture to coat.
Notes
- Make sure to use plain pumpkin puree, not pumpkin pie filling which contains added sugars.
- Spoon and level your flour to avoid packing it and making muffins dry.
- Greasing the muffin tin or using liners helps with easy muffin removal.
- Swap the cinnamon sugar topping for cream cheese frosting or maple glaze for variety.
- You can turn this batter into pumpkin bread by baking it in a loaf pan for 50-65 minutes; test doneness with a toothpick.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
