Total Time
42mins
Prep 20 mins
Cook 22 mins

For the love of pumpkin.

Ingredients Nutrition

Directions

  1. In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, ginger, and salt until well combined; set aside.
  2. In another bowl, whisk the eggs until lightly beaten; whisk in the brown sugar.
  3. Continue whisking about 2 minutes or until the mixture is thick and pale brown.
  4. Whisk in the pumpkin, buttermilk, melted butter, and vanilla until smooth.
  5. Stir in the flour mixture until incorporated (do not overmix).
  6. Prepare muffin pan by spraying each indentation and the rims around them wtih nonstick cooking spray.
  7. Fill prepared pans 3/4 full.
  8. Bake in a 400° oven for 22 minutes or until muffins are dark brown with rounded, cracked tops (a pick should come out with a few moist crumbs attached).
  9. Place pan on a wire rack to cool for 10 minutes.
  10. Gently rock each muffin back and forth to release and remove it from pan.
  11. Cool muffins on wire rack for 5 minutes.

Reviews

(2)
Most Helpful

Rave reviews from the Grade 6 class!

Ty's Kitchen January 12, 2010

These are by far the best pumpkin muffins i've made/tried! I love the entire can of pumpkin in them, it adds a ton of flavor and moistness. I will be making this recipe again this week, my bf keeps begging for another batch. thanks for sharing!

Mizzy December 09, 2005

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