Ingredients
The following ingredients have 4 Servings
- 1 ¼ cups brown sugar ((265 grams))
- 1 cup canned pumpkin puree ((not pumpkin pie filling) about 230 grams)
- 1 cup low fat buttermilk
- ¼ cup canola oil ((50 grams))
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour ((293 grams) fluffed and levelled)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instruction
- Preheat oven to 350 degrees F and lightly grease 14 muffin cups.
- In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs.
- Add flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves and ginger. Stir just until combined but don't overmix.
- Divide batter between 14 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan and then remove to a wire rack to continue cooling.
