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–+ servings
Buttermilk pumpkin muffins 1

Buttermilk Pumpkin Muffins

These buttermilk pumpkin muffins strike the perfect balance between everyday simplicity and special-occasion worthiness. The tangy buttermilk creates an exceptionally tender crumb while enhancing the natural sweetness of pumpkin.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 225 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Rack
  • Ice Cream Scoop (optional)

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup vegetable oil or melted coconut oil for richer flavor
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk substitute: ¾ cup milk + 2 teaspoons lemon juice, let sit 5 minutes

For the Cinnamon Sugar Topping (Optional)

  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and all spices (cinnamon, ginger, nutmeg, and cloves).
  • In a separate medium bowl, whisk pumpkin puree, both sugars, oil, eggs, vanilla, and buttermilk until smooth.
  • Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix just until combined – about 10-12 folds. Stop when you still see a few small streaks of flour.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • If using the cinnamon sugar topping, combine sugar and cinnamon in a small bowl and sprinkle generously over each muffin.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra warmth, toast your spices in a dry pan for 30 seconds before adding to enhance their aromatic oils.
Make your own buttermilk by adding 2 teaspoons of lemon juice or white vinegar to ¾ cup regular milk. Let it sit for 5 minutes before using.
For best results, make sure your pumpkin puree and eggs are at room temperature for the most even mixing.
These muffins actually develop more flavor overnight, so they're perfect for making ahead.

Nutrition

Calories: 225kcalCarbohydrates: 31gProtein: 3.5gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 230mgFiber: 1.5gSugar: 15g
Keyword Pumpkin, Muffins, Fall Baking, Buttermilk Pumpkin Muffins
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