These are a straight-forward muffin using ingredients you have on hand. If you’re out of buttermilk, you can add white vinegar or lemon juice to milk to supply that tangy flavor.
- 1 1/4 sticks unsalted butter room temperature
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 3/4 cup light brown sugar
- 1/3 cup buttermilk
- 1 1/4 cups pumpkin puree
- 2 large eggs
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 stick unsalted butter melted
Preheat the oven to 350 degrees. Grease 18 standard muffin cups with butter. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and spices. Set aside. In a medium bowl, stir together the buttermilk and pumpkin puree. In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, until well combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the pumpkin mixture. Beat to combine well.
Spoon ¼-cup batter into each muffin cup. Bake for 30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Place the muffins on a wire rack to cool slightly.
Combine the sugar and cinnamon in a shallow bowl. Once the muffins are cool enough to handle, brush each one with the melted butter and then dust liberally with the sugar mixture. Arrange on the wire rack to cool completely.
Note: If you don’t have buttermilk on hand, here’s a simple substitution that will still supply the tang in flavor. In a 1 cup measuring cup add 1 tablespoon of white vinegar or lemon juice. Add milk to fill cup. Let stand for five minutes then proceed with your recipe. Store unused portions in the refrigerator.
Makes 18 muffins.
Photo by Jodi Miller