Pumpkin Muffins

Pumpkin Muffins

These super moist, hearty Pumpkin Muffins are a vintage family recipe that are packed with pumpkin, warm spices and tangy buttermilk making them a perfect breakfast or afternoon coffee break treat! 

Bakers tips for vintage Pumpkin Muffins:

Choose a mild-flavored oil:

This recipe uses oil to make for a moist crumb. Remember when baking, to always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.

Making your own pumpkin puree:

Like most bakers, Libby’s is my favorite brand of pumpkin puree. You can always roast your own pumpkin though to give even more natural pumpkin flavor. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.

Make buttermilk in a pinch:

For a light, tender crumb, dissolve the baking soda into the buttermilk. If you don’t have buttermilk on hand, simply make it by placing 1 1/2 tsp. of white vinegar into a liquid measuring cup and fill it to the 1/2 c. line. 

Blending your own pumpkin pie spice is easy:

You can purchase pumpkin spice pre-made or simply make your own. It’s simple to make using my recipe. I start with a cinnamon as the base and add classic fall spices like ginger, nutmeg, ginger, and allspice.

Use the proper muffin pan:

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. Be sure to lightly spray the muffin pan before putting in the muffin liners in case the batter spills over the liners.

How to convert recipe to vegan or dairy-free:

  • Try using our Gluten Free Flour which yields a tender, light baked good.
  • Substitute buttermilk with unsweetened oat milk, almond milk or coconut milk.
  • Swap out eggs by placing 1 T. vinegar over the baking soda when it is added.

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