A supremely moist and delicious recipe for pumpkin muffins made with buttermilk.
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.
Cool rainy mornings call for something warm and delicious. Enter: 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.
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!
How do you like to enjoy a rainy morning?! Muffins or not, a warm drink and hot breakfast are key for me 🙂
- 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)
- Preheat oven to 350 degrees F. Grease muffin tin or line with paper and set aside.
- In a large bowl, whisk together the flour, baking soda, nutmeg, cinnamon, allspice, and salt. Set aside.
- 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.
- Divide the batter in your muffin pan and sprinkle with some sparkling white sugar (I use this brand) or some raw sugar.
- Bake until a toothpick inserted in the muffins comes out clean, about 23-26 minutes.
- 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!