Pumpkin Muffins Recipe

These cozy Pumpkin Muffins are made with whole-grain pastry flour, dark brown sugar, cinnamon, molasses, and pure pumpkin. This recipe creates incredibly moist, fluffy, and warmly spiced muffins, perfect for a crisp fall morning. The recipe makes 12 delicious muffins, enough for the whole family to enjoy with a cup of coffee or warm apple cider.

Pumpkin Muffins Recipe Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 3 tablespoons unsulphered molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1/4 cup raw, unsalted pumpkin seeds

How To Make Pumpkin Muffins Recipe

1. Preheat and prepare: Preheat your oven to 400°F (200°C). Coat a standard 12-cup muffin pan thoroughly with cooking spray.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole-grain pastry flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. Mix the wet ingredients: In a separate large bowl, whisk the dark brown sugar, molasses, canola oil, and one egg until they are combined. Add the second egg and whisk again until the mixture is smooth.
4. Finish the batter: Whisk the pumpkin puree and vanilla extract into the wet ingredients. Add the flour mixture in two batches, alternating with the buttermilk. Whisk gently after each addition, stopping as soon as the batter is just combined. Do not overmix.
5. Fill and bake: Pour the batter evenly into the 12 prepared muffin cups. Sprinkle the tops with the raw pumpkin seeds. Tap the pan firmly on the counter a few times to settle the batter and remove any large air bubbles. Bake for 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
6. Cool the muffins: Let the muffins cool in the pan on a wire rack for 15 minutes. Then, carefully run a thin knife around the edges of each muffin to loosen them and transfer them to the wire rack to cool completely.

Recipe Tips

• Do Not Overmix: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops gluten, which can result in tough, dense muffins instead of light and fluffy ones.
• Use Room Temperature Ingredients: For a smoother batter, use eggs and buttermilk that are at room temperature. They will incorporate more easily with the other ingredients, creating a more uniform texture.
• Check Your Spices: Ground spices lose their potency over time. For the best warm, aromatic flavor, make sure your cinnamon, ginger, cloves, and nutmeg are fresh.
• Tap the Pan: Tapping the filled muffin pan on the counter before baking helps remove any trapped air bubbles. This simple step ensures your muffins bake evenly and have a consistent crumb.

What To Serve Pumpkin Muffins

These pumpkin muffins are delicious on their own, especially when served warm from the oven. For a simple breakfast or snack, pair one with a hot cup of coffee, black tea, or a glass of cold milk. To make them a bit more indulgent, split a muffin in half and spread it with softened butter, cream cheese, or a drizzle of pure maple syrup.

How To Store Pumpkin Muffins Leftovers

• Refrigerate: Store leftover muffins in an airtight container at room temperature for up to 2 days. To extend their freshness, you can place a paper towel in the container to absorb excess moisture and refrigerate for up to 5 days.
• Freeze: For longer storage, wrap muffins individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Pumpkin Muffins Recipe Nutrition Facts

• Calories: 225 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 31mg
• Sodium: 280mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 5g

Frequently Asked Questions

• Can I use pumpkin pie spice instead of individual spices? Yes, you can. As a substitute for the cinnamon, ginger, cloves, and nutmeg, use about 2 teaspoons of a store-bought pumpkin pie spice blend.
• Can I make these muffins with only all-purpose flour? Absolutely. If you don’t have whole-grain pastry flour, you can use 2 cups of all-purpose flour instead. The muffins will be slightly less tender but still delicious.
• Why is buttermilk used in this recipe? Buttermilk is acidic, and it reacts with the baking soda to help the muffins rise and become light and fluffy. It also adds a subtle tangy flavor that complements the sweetness of the pumpkin and brown sugar.

Try More Recipes:

• Sugar Cookie Bruschetta Recipe
• Sugared Orange Peels Recipe
• Super S’Mores Cupcakes Recipe