Ingredients

The following ingredients have 24 Servings
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 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
  • 2 cups pumpkin puree (or 1 (15-ounce) can pumpkin puree)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup buttermilk

Instruction

  • Prep. Preheat oven to 350º F. Prepare muffin tin with liners or by spraying with nonstick baking spray. Sift together flour, baking powder, baking soda, salt, pumpkin pie spice mix into a large bowl. Set aside.
  • Mix. 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. Add flour mixture about 1/2 cup at a time, stirring just to combine.
  • 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.