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Pumpkin Spice Muffins

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Course: Breakfast
Cuisine: American
Keyword: muffins, pumpkin recipes
Servings: 12
Author: Apryl Niksch
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Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 T. cornstarch
  • ½ c. brown sugar
  • ⅓ c. sugar
  • 1 T. Pumpkin Pie Spice
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

WET INGREDIENTS

  • 1 c. pumpkin puree (not pie filling) fresh or canned
  • ¼ c. unsalted butter melted
  • ¼ c. oil
  • 2 eggs
  • ¼ c. buttermilk or milk
  • 1 ½ tsp. vanilla

Instructions

PREP

  • Preheat oven to 375°. Place muffin liners in muffin pan.
  • Melt butter and set aside.
  • Whisk together dry ingredients in a bowl.

BATTER

  • Put dry ingredients into mixer.
  • Add melted butter, oil, pumpkin puree, eggs, buttermilk and vanilla and mix until just combined.

BAKE

  • Pour batter into liners filling them 3/4 full.
  • Turn down oven to 350° and bake for 23 minutes until toothpick in center comes out clean.
  • Let muffins cool. Use a sieve or fork to dust muffins with powdered sugar.

Notes

TO MAKE GLUTEN-FREE
-Substitute with your favorite gluten-free flour.
TO MAKE VEGAN
- 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.