Pumpkin Muffins

Alexandra Cooks

snack

Perfectly moist, made in one bowl, spiced with all the cozy flavors of the season

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Servings

12 Servings

Prep time

15 Minutes

Cooking Time

20 Minutes

Calories

--- Kcal

Ingredients

  • 1 cup (250 grams) canned pumpkin (not pie filling)
  • 2 eggs (about 120 grams)
  • 1/3 cup (85 grams) buttermilk, see notes above
  • 1/2 cup (115 grams) grapeseed oil, avocado oil or other neutral oil or olive oil
  • 1 cup (200 grams) sugar
  • 1.5 teaspoons (7 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 3/4 teaspoon (3.5 grams) Diamond Crystal kosher salt (or half as much by volume fine sea salt or Morton kosher salt)
  • 1.5 teaspoon (3.5 grams) cinnamon
  • 1/8 teaspoon (0.5 grams) nutmeg
  • 1/4 teaspoon (0.5 grams) ginger
  • 1.5 cups (192 grams) all-purpose flour
  • raw sugar for sprinkling

Directions

  1. Gather all ingredients. Preheat the oven to 190°C (170°C fan). Line a 12-well muffin tin with muffin liners or grease with butter or non-stick spray.
  2. In a large bowl, whisk together the pumpkin, eggs, oil, and buttermilk until smooth. Whisk in the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until smooth. Finally whisk in the flour, switching to a spatula at the very end, stirring just until the flour is incorporated.
  3. Spoon the batter into the prepared pan. I like to use an ice cream scoop for this (see notes above). Sprinkle the batter with raw sugar, about 1/2 teaspoon per muffin. Alternatively, use granulated sugar.
  4. Bake for 18 to 21 minutes, or until the tops of the muffins feel springy to the touch, or a toothpick inserted comes out clean.
  5. Let the muffins cool 5 minutes in the pan, then transfer them to a cooling rack. Let cool again briefly before serving.