These Pumpkin Muffins are perfect for fall! They're moist, light, fluffy, perfectly sweet, packed with pumpkin puree and pumpkin pie spices, and topped with a crunchy and sweet cinnamon sugar topping!
1cupcanned pumpkin puree(not pumpkin pie filling) about 230 grams
1cuplow fat buttermilk
¼cupcanola oil(50 grams)
2large eggs
1teaspoonvanilla
2 ¼cupsall purpose flour(293 grams) fluffed and levelled
2teaspoonsbaking powder
2teaspoonsground cinnamon
½teaspoonbaking soda
½teaspoonsalt
¼teaspoonnutmeg
¼teaspoonground cloves
¼teaspoonground ginger
Cinnamon Sugar Topping
2tablespoonsmelted unsalted butter
2tablespoonsgranulated sugar
1teaspoonground cinnamon
Instructions
Preheat oven to 350 degrees F and lightly grease 14 muffin cups.
In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs.
Add flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves and ginger. Stir just until combined but don't overmix.
Divide batter between 14 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan and then remove to a wire rack to continue cooling.
Cinnamon Sugar Topping (optional)
In a small bowl stir together sugar and 1 teaspoon cinnamon.
Brush tops of muffins with melted butter and dip into cinnamon sugar mixture.
Notes
Notes:
Check your pumpkin. Make sure you're using pumpkin puree, not pumpkin pie filling. They're not the same thing! Pumpkin puree will just have "pumpkin" listed in the ingredients. Pumpkin pie filling has added sugar.
Spoon and level the flour. It's worth saying again! I recommend spooning the flour into your measuring cup, then levelling it off with your finger to avoid packing it too tightly. Too much flour will result in dry muffins.
Grease the pan. Lightly grease your muffin tin before you add the batter so you can easily remove the muffins after they're baked. You can also use muffin liners if preferred.
Make pumpkin bread. Turn this pumpkin muffin batter into pumpkin bread by baking it in a loaf pan for 50-65 minutes instead. Use a toothpick or skewer to help you know when it is done.
Storage:Leftover pumpkin muffins will last in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for up to 2 months. When you're ready to serve, simply microwave to warm, if desired!