Pumpkin Muffins
These soft, moist Pumpkin Muffins are bursting with warm spices and perfect for breakfast, snacks, or light desserts.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Provides a tender texture for fluffy muffins.
- 2 tsp pumpkin pie spice A blend of spices for that classic fall flavor.
- 1 tsp baking soda Ensures the muffins rise beautifully.
- 0.5 tsp kosher salt Enhances the sweetness of the muffins.
Wet Ingredients
- 1 large egg Adds richness and helps bind the ingredients.
- 0.5 cups buttermilk Creates a tender crumb and moist muffins.
- 1 cup pumpkin puree Offers rich texture and sweetness.
- 0.5 cups packed dark brown sugar Provides depth of flavor.
- 0.25 cups vegetable oil Keeps the muffins moist.
- 1 tsp pure vanilla extract Gives a sweet aromatic flavor.
Topping
- 2 Tbsp turbinado sugar Adds a delightful crunch when sprinkled on top.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, whisk the egg, buttermilk, pumpkin puree, brown sugar, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fill each muffin cup with 1/4 cup of batter and sprinkle with turbinado sugar.
Baking
- Bake for 20-22 minutes or until golden brown and a toothpick comes out with a few moist crumbs.
- Allow cooling in the tin for a few minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Consider making variations with walnuts or oats for added texture.