Pumpkin Spice Muffins
Pumpkin Spice Muffins are a delicious treat for the fall season. They are moist, fluffy and full of warm spices like cinnamon, nutmeg and ginger. You can make them with canned or fresh pumpkin puree, and add chocolate chips, nuts or raisins for extra flavor and texture. These muffins are easy to make and perfect for breakfast, snack or dessert.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (or fresh pumpkin)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Cinnamon Sugar, nuts or pumpkin seeds for topping
Instructions
- Preheat oven to 175 degrees C. Line a muffin tin with paper liners
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- If desired, sprinkle the tops of the muffins with cinnamon sugar or garnish with chopped nuts or pumpkin seeds.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- This recipe makes approximately 12 standard-sized muffins.
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