Pumpkin Muffins
Pumpkin Muffins adapted from Dorie Greenspan, a perfect pumpkin spice flavor.
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch ground allspice
- 1/2 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 3/4 cup canned unsweetened pumpkin puree
- 1/4 cup buttermilk
- 1/2 cup chopped walnuts
Instructions
- Whisk together dry ingredients. Set aside
- In a large bowl, beat butter until soft.
- On medium speed, cream sugars into butter, until light and fluffy.
- Add eggs one at a time beating for one minute with each egg.
- Add vanilla.
- Lower speed and add pumpkin and buttermilk.
- Add dry ingredients. Do not over mix. (You may use a spatula for the last bit of flour).
- Stir in walnuts.
- Bake for 25 minutes at 400 degrees, until toothpick comes out clean. Cool for 5 minutes before removing from pan.