Last updated on September 7th, 2024
These super moist, hearty Pumpkin Spice Muffins are packed with pumpkin and warm spices and make for a perfect breakfast or coffee break treat. If you are 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?
How to make Pumpkin Muffins
Equipment Needed:
- Mixing bowl
- Liquid measuring cup
- Measuring spoons & cups
- Whisk
- Spatula
- Large Cookie Scoop
- Muffin Pan and liners (optional)
Ingredients:
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.
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 your own buttermilk:
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.
Make your own pumpkin pie spice :
You can purchase pumpkin spice pre-made however, I make my own Pumpkin Spice 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 (cinnamon and nutmeg). To make it: 3 T. cinnamon, 1 T. ginger, 2 tsp. nutmeg, 3/4 tsp. clove, 1/4 tsp. 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.
Pumpkin Spice Muffins
Ingredients
DRY INGREDIENTS
- 1 2/3 c. unbleached flour
- 1/2 c. brown sugar
- 1/3 c. sugar
- 1 T. Pumpkin Spice Blend
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
WET INGREDIENTS
- 1 c. pumpkin puree (not pie filling) fresh or canned
- 1/4 c. unsalted butter melted
- 1/3 c. oil
- 2 eggs
- 2 T. buttermilk OR milk
- 1 1/2 tsp. vanilla
Instructions
PREP
- Preheat oven to 375° degrees. Grease muffin pan or place muffin liners in muffin pan.
- Melt butter and set aside.
MAKE BATTER
- Whisk together dry ingredients in a bowl.
- Place melted butter, oil, pumpkin puree, eggs, buttermilk and vanilla and mix until just combined.
- Pour batter 3/4 full into liners.
BAKE
- Bake at 375° for 10 minutes, then turn down oven to 350° and bake for additional 13-15 minutes until toothpick in center comes out clean.
- Let muffins cool. Use a sieve or fork to dust muffins with powdered sugar.
Notes
– Substitute buttermilk with apple cider or unsweetened oat milk, almond milk or coconut milk.
– Swap out eggs by placing 1 T. vinegar over the baking soda when it is added.
Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
#homemadespice, #fallbaking, #naturalbaking, #vintagebakedmodern
