Pumpkin Muffins Recipe
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5.0
3 reviews
Excellent
Pumpkin Muffins Recipe
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These delicious Pumpkin Muffins recipe is full of pumpkin and spices and makes the perfect fall treat! These favorite muffins are simple yet decadent, with a rich warm aroma and flavor, and are perfect for breakfast or snacks.
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 /4 teaspoon kosher salt
- 1 1/2 /2 teaspoons pumpkin pie spice
- 1/2 /2 cup butter softened
- 1 1/2 /2 cups light or dark brown sugar
- 2 eggs
- 2 cups pumpkin puree or 1 (15-ounce) can pumpkin puree
- 1 1/2 /2 teaspoons vanilla extract
- 1/4 /4 cup buttermilk
Instructions
- Prep. Preheat oven to 350º F. Prepare muffin tin with liners or by spraying with nonstick baking spray.
- Mix Dry Ingredients. Sift together flour, baking powder, baking soda, salt, pumpkin pie spice mix into a large bowl. Set aside.
- Combine wet ingredients. In another large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add in eggs, pumpkin puree, vanilla extract, and buttermilk, being sure to incorporate well.
- Mix dry ingredients into wet ingredients. Add the flour mixture, about 1/2 cup at a time, into the wet mixture, stirring just to combine. Do not overmix.
- Bake and serve. Spoon pumpkin muffins batter into prepared muffins tins, filling about 3/4 full. Place in preheated oven and bake until the lightly spring back to the touch and a toothpick comes out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.
Equipments used:
Notes
- To store. Cover completely cooled muffins or place them in an airtight container. Keep them covered on the countertop for up to 4 days.
- To freeze. Allow muffins to cool completely. Place them inside an airtight freezer-safe container and freeze for up to 3 months.
- To serve. Remove the desired number of muffins from the freezer container. Thaw on the countertop for a few hours until thawed. To reheat, wrap each muffin in aluminum foil and place in a 350-degree oven until warm.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
117mg
(5%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
3320IU
(66%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 117mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 3320IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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