Description
Perfectly moist, made in one bowl, spiced with all the cozy flavors of the season, these pumpkin muffins are heaven, a perfect treat for a fall morning or to pack as a snack on the go.
Notes:
- As always, for best results use a digital scale to measure.
- This is my favorite muffin tin.
- An ice cream scoop is helpful for portioning the batter.
- I love these muffin liners, too.
- Turbinado sugar makes for an especially delicious and appetizing muffin top.
- If you don’t have buttermilk, you can either simply use milk or you can DIY: Place 1 teaspoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole) until it reaches the 1/3-cup line. Let stand for five minutes. Use as directed.
- What to do with the leftover canned pumpkin? Make bread.
Ingredients
- 1 cup (250 grams) canned pumpkin (not pie filling)
- 2 eggs (about 120 grams)
- 1/3 cup (85 grams) buttermilk, see notes above
- 1/2 cup (115 grams) grapeseed oil, avocado oil or other neutral oil or olive oil
- 1 cup (200 grams) sugar
- 1.5 teaspoons (7 grams) baking powder
- 1/2 teaspoon (3 grams) baking soda
- 3/4 teaspoon (3.5 grams) Diamond Crystal kosher salt (or half as much by volume fine sea salt or Morton kosher salt)
- 1.5 teaspoon (3.5 grams) cinnamon
- a few dashes of freshly grated nutmeg or 1/8 teaspoon
- 1/4 teaspoon (0.5 grams) ginger
- 1.5 cups (192 grams) all-purpose flour
- turbinado sugar for sprinkling
Instructions
- Preheat the oven to 375ºF. Line a 12-well muffin tin with muffin liners or grease with butter or non-stick spray.
- In a large bowl, whisk together the pumpkin, eggs, oil, and buttermilk until smooth. Whisk in the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until smooth. Finally whisk in the flour, switching to a spatula at the very end, stirring just until the flour is incorporated.
- Spoon the batter into the prepared pan. I like to use an ice cream scoop for this (see notes above). Sprinkle the batter with turbinado sugar, about 1/2 teaspoon per muffin. Alternatively, use granulated sugar.
- Bake for 18 to 21 minutes, or until the tops of the muffins feel springy to the touch, or a toothpick inserted comes out clean, or an instant-read thermometer registers 210ºF or above.
- Let the muffins cool 5 minutes in the pan, then transfer them to a cooling rack. Let cool again briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: oven
- Cuisine: Amerian