Description
These moist and flavorful pumpkin muffins are perfect for fall or any time you crave a spiced treat. Made with pumpkin puree, warm spices, and a cinnamon sugar topping, they are easy to prepare and ideal for breakfast, snack, or dessert.
Ingredients
Scale
Muffin Batter
- 1 ¼ cups brown sugar (265 grams)
- 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams
- 1 cup low fat buttermilk
- ¼ cup canola oil (50 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour (293 grams) fluffed and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cinnamon Sugar Topping
- 2 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and lightly grease 14 muffin cups to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, pumpkin puree, low fat buttermilk, canola oil, eggs, and vanilla extract until smooth and combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, ground cinnamon, baking soda, salt, nutmeg, cloves, and ground ginger to the wet mixture. Stir just until combined without overmixing to keep muffins tender.
- Fill Muffin Cups: Divide the batter evenly between the 14 prepared muffin cups.
- Bake Muffins: Bake in the preheated oven for 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
- Prepare Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Apply Topping: Brush the tops of each muffin with melted unsalted butter, then dip into the cinnamon sugar mixture to coat the tops for a sweet finishing touch.
Notes
- Ensure you use pure pumpkin puree—not pumpkin pie filling, which contains added sugars and spices.
- Spoon and level the flour when measuring to avoid packing too much in, which can make the muffins dry.
- Lightly grease muffin tins or use muffin liners to prevent sticking and make removal easier.
- You can switch the cinnamon sugar topping for cream cheese frosting or maple glaze for variety.
- To make pumpkin bread instead, bake this batter in a loaf pan for 65 minutes and check doneness with a toothpick.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
