Pumpkin Muffins by Robyn Stone

By srumbel

Pumpkin muffins make a delicious treat for breakfast, brunch or a snack! Made of pumpkin, brown sugar, and pumpkin spice, these pumpkin muffins are a family favorite!
Author: Robyn Stone | Add a Pinch

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup butter, softened
• 1 1/2 cups light or dark brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk

Preparation

Step 1

Preheat oven to 375º F. Prepare muffin tin with liners or by spraying with nonstick baking spray. Sift together flour, baking powder, salt, pumpkin pie spice mix into a large bowl. Set aside.
Cream together butter and brown sugar until light and fluffy, about 3 minutes. Add in eggs and pumpkin, being sure to incorporate well. Add flour mixture about ½ cup at a time, stirring to combine. Add vanilla extract and buttermilk.
Spoon pumpkin muffins batter into prepared muffins tins, filling about ¾ 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.

Serves: 24 muffins