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Pumpkin Muffins

Pumpkin Muffins adapted from Dorie Greenspan, a perfect pumpkin spice flavor.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Muffins
Cuisine: American
Servings: 12
Author: Angela Roberts

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.