NEW HAVEN, Conn. (WTNH) — Nothing says it’s time for Fall like pumpkins, that’s why it’s time to cook pumpkin muffins.
Perfect Pumpkin Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch allspice
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup canned unsweetened pumpkin puree (not pumpkin pie filling!)
- 1/4 cup buttermilk
- 1/2 cup chopped walnuts or pecans (optional)
- Unsalted pumpkin seeds, for sprinkling on top (optional)
- Preheat to 375 degrees and butter 12 molds in a regular-sized muffin pan or line with paper muffing cups. Place the muffin pan on a baking sheet
- Whisk together the flour, baking powder, baking soda, salt and spices.
- In a stand mixer fit with a paddle attachment, beat the butter at medium speed until soft. Add both of the sugars and continue to beat until light and smooth.
- Add the eggs one by one, beating for one minute after the eggs are incorporated, then add vanilla. Lower the speed and mix in the pumpkin and buttermilk. Continuing at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. Turn off the mixer and stir in nuts using a rubber spatula.
- Divide the batter evenly among the cups and sprinkle each muffin with pumpkin or sunflower seeds.
- Bake for about 25 minutes, or until skewer in the center comes out clean. Transfer the pan and cool muffins for 5 minutes. Carefully remove the muffins from the molds and finish cooling on a rack
- Serve muffins warm or at room temperature.
* Recipe Adapted from Dorie Greenspan’s Baking from My Home to Yours, 2006