These super moist, hearty Pumpkin Muffins are packed with pumpkin and warm spices and make for a perfect breakfast or coffee break treat. As you know, pumpkin puree was very hard to find early this fall, thankfully now there is plenty on store shelves. But if your like me you probably stocked up early, going from store to find Libby’s thinking it wasn’t going to return to shelves in time for Thanksgiving or you made homemade puree from pie pumpkins just in case? So get baking these easy muffins with your extra pumpkin!
Bakers tips for Vintage Pumpkin Muffins:
Choose a mild-flavored oil:
This recipe uses mostly oil to make for a moist crumb, but I also added a bit of melted butter to provide extra flavor. 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.
For a light, tender crumb, dissolve the baking soda into the buttermilk. If you don’t have buttermilk, 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. Dry buttermilk is also really nice to have stocked in your pantry to mix up as needed.
Blending your own pumpkin pie spice is easy:
You can purchase pumpkin spice pre-made however, I make my own blend. It’s so simple to make and has a variety of warm, bold spices. I start with a cinnamon as the base along with higher proportion of classic spices (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. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.
Vintage Pumpkin Muffin
- 1 1/2 c. unbleached flour
- 1/2 c. brown sugar
- 1/3 c. sugar
- 2 1/2 tsp. Pumpkin Spice Blend
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. pumpkin puree (fresh or canned) chopped
- 1/4 c. unsalted butter melted
- 1/3 c. oil
- 1 egg
- 1 tsp. vanilla
- 2 T. buttermilk, cream or milk
- 1/2 tsp. baking soda dissolve in buttermilk
- 2/3 c. nuts (pecans or walnuts) chopped
- Preheat oven to 400 degrees. Prepare 12 muffin liners.
- Melt butter and set aside. Place buttermilk in liquid measuring cup and add baking soda and let sit.
- Place pumpkin puree, melted butter, oil, egg and vanilla into mixer.
- Whisk together dry ingredients in bowl and add to the mixer. Add in the buttermilk/baking soda mixture.
- Add in the chopped nuts (pecans or walnuts) and nuts and mix until just combined.
- Pour batter 3/4 full into liners.
- Bake at 400 degrees for 10 minutes, then turn down oven to 375 degrees and bake for additional 13 minutes until toothpick in center comes out clean.
- Let muffins cool. Sprinkle muffins with powdered sugar.