Pumpkin Muffins
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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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Vintage Recipe: Pumpkin Muffin
Rated 5.0 stars by 1 users
Category
muffin
Servings
12
Prep Time
15 minutes
Cook Time
23 minutes
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!
Vintage Baked Modern
Ingredients
- Preheat oven to 375 degrees. Lightly spray the muffin pan and put in muffin liners.
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1 2/3 c. unbleached flour or GLUTEN-FREE FLOUR
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½ c. brown sugar
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⅓ c. white sugar
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2 tsp. baking powder
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½ tsp. baking soda
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½ tsp. salt
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1 T. pumpkin pie spice
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½ c. canola oil
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2 eggs
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¼ c. buttermilk or milk
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1 c. pumpkin puree
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1 ½ tsp. vanilla
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2/3 c. chopped nuts (walnuts or pecans)
PREP
Directions
Directions
Directions
Place dry ingredients in mixer.
Add in liquid ingredients.
Scoop batter into liners 3/4 full. Sprinkle with course sugar.
Bake at 375 degrees for 10 minutes. Reduce oven to 350 and bake an additional 13-15 minutes until toothpick in center comes out clean.
Let muffins cool and sprinkle with powdered sugar.
Recipe Note
EQUIPMENT NEEDED:
- Mixing bowl
- Liquid measuring cup
- Measuring spoons & cups
- Whisk
- Spatula
- Large Cookie Scoop
- Muffin Pan and liners (optional)
When using our Gluten-Free Flour be sure to letter the batter rest 5 minutes. Hydrating the gluten free flour is an important step to help eliminate grittiness. You can even make the batter ahead of time and place in the fridge and scoop batter when needed.