A supremely moist and delicious recipe for pumpkin muffins made with buttermilk.

Buttermilk Pumpkin Muffins

This British Columbia rain that I keep hearing about has begun. Looking out from my balcony right now, all I can see is the fog and not even a hint of any mountains behind it. I like it. It makes getting up and going in the mornings a bit slower, but that’s ok! And the showers always stop at least a little bit during the day for a puppy walk.

Buttermilk Pumpkin Muffins

Cool rainy mornings call for something warm and delicious. Enter: muffins!

Buttermilk Pumpkin Muffins

This is the third pumpkin muffin recipe on this blog. Before there was a plain jane pumpkin muffin there was a vegan recipe for pumpkin chocolate chip muffins and a more elaborate recipe for pumpkin cheesecake streusel muffins. All are delicious, all should be made, but this one is simple and a total keeper.

Buttermilk Pumpkin Muffins

The base of these muffins is made with a mixture of white and brown sugar that are creamed with butter. Buttermilk is added for tang and a moist texture and then these are made and baked up in about 35 minutes total!! I love doubling this recipe and making a bunch for the freezer – they are heavenly!

Buttermilk Pumpkin Muffins

How do you like to enjoy a rainy morning?! Muffins or not, a warm drink and hot breakfast are key for me 🙂

Buttermilk Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins


  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp kosher salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 cup pure pumpkin purée
  • 1/4 cup buttermilk
  • Sparkling sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees F. Grease muffin tin or line with paper and set aside.
  2. In a large bowl, whisk together the flour, baking soda, nutmeg, cinnamon, allspice, and salt. Set aside.
  3. In a medium bowl, cream together the sugars and butter until well combined. Stir in the eggs and vanilla extract with a rubber spatula. Add this mixture to the flour mixture. Add in the pumpkin and buttermilk. Stir until combined.
  4. Divide the batter in your muffin pan and sprinkle with some sparkling white sugar (I use this brand) or some raw sugar.
  5. Bake until a toothpick inserted in the muffins comes out clean, about 23-26 minutes.
  6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.


These muffins keep wonderfully on the counter well-wrapped or in an air-tight container for up to 5 days. These also freeze well for later enjoyment!


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7 Responses to Buttermilk Pumpkin Muffins

  1. Awesome muffins, and I love that you used buttermilk! Your muffin liners are wonderful too. 🙂

  2. freshly baked muffins + coffee is good for any day, rain or no rain 🙂

  3. Medha says:

    Buttermilk pancakes and warm muffins are basically my two favorite things. Obsessed!

  4. I am always looking for recipes to use buttermilk, so these will definitely be my next muffin bake. Love the combination of buttermilk and pumpkin!

  5. Sues says:

    So agree about a warm drink being necessary on a rainy morning. A blanket and a book help, too 🙂 But these muffins would take things to a whole new level!

  6. Joanne Bruno says:

    We’ve been having some gloomy mornings lately also and they could totally use a pumpkin muffin to spruce them up!!

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