BEST PUMPKIN MUFFINS
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These Pumpkin Muffins are so good. You’ll want to make them over and over again.
I love pumpkin in anything and these muffins are the best! These are made in a big six muffin pan. They are wonderful with coffee in the morning or as a snack with a glass of milk anytime. You will not find a better pumpkin muffin.
Best Pumpkin Muffins
1 cup brown sugar 1/2 cup oil (I used Canola) 2 eggs 1 cup buttermilk 1/2 teaspoon ground cinnamon 1/4 teaspoon ginger 1/8 teaspoon nutmeg 1/8 teaspoon allspice 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla extract 1 cup pumpkin 2 1/2 cups all-purpose flour In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk. Add cinnamon, ginger, nutmeg, and allspice and continue to whisk together. Whisk in baking soda, baking powder, vanilla extract and pumpkin. Mix in flour with a spoon. Spray large six muffin tin and fill almost full with batter. (Could use a smaller tin that makes 12 muffins). Add topping below. Topping: 1/4 cup brown sugar 1/4 cup all-purpose flour 1/2 teaspoon cinnamon 1/4 cup quick cooking oats 2 tablespoons butter or margarine 1/2 to 3/4 cup nut pieces (I used walnuts) Mix brown sugar, flour, cinnamon and oats in a bowl. Sprinkle over muffins and cut butter into small pieces on top. Sprinkle with nuts. Bake in preheated 350 degree oven 30 to 35 minutes until centers are done. Makes six large or 12 small muffins. Enjoy!
Best Pumpkin Muffins
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
You won't find a better Pumpkin Muffins recipe.
Course: bread
Cuisine: American
Keyword: Pumpkin Muffins
Servings: 6 Muffins
Ingredients
- 1 cup brown sugar
- 1/2 cup oil I used Canola
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup pumpkin
- 2 1/2 cups all-purpose flour
Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup quick cooking oats
- 2 tablespoons butter or margarine
- 1/2 to 3/4 cup nut pieces I used walnuts
Instructions
- In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk.
- Add cinnamon, ginger, nutmeg, and allspice and continue to whisk together. Whisk in baking soda, baking powder, vanilla extract and pumpkin. Mix in flour with a spoon.
Spray large six muffin tin and fill almost full with batter. (Could use a smaller tin that makes 12 muffins). Add topping.
Topping Instructions
- Mix brown sugar, flour, cinnamon and oats in a bowl. Sprinkle over muffins and cut butter into small pieces on top. Sprinkle with nuts.
- Bake in preheated 350 degree oven 30 to 35 minutes until centers are done. Makes six large or 12 small muffins.
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What I have decided to do is just add 1 oz more of pumpkin from another can making it 16 oz and just double the other ingredients. Too difficult to do the math for 15 oz. 🙂
That sounds perfect!
I misread the recipe.. I used an entire can (I read can rather than cup) in the batter. I have not baked anything yet. How do I adjust the recipe now?
Honestly I don’t know, other than maybe add more flour until you have the correct consistency.
It’s says a cup of pumpkin, I’d that the pumpkin pie filling?
It is not the pumpkin pie mix, it just canned pumpkin.
Very Good! Baked these for a meeting with church family at my home. Everyone really liked them. thank you.
I’m going to try this recipe with gluten free flour and see how it turns out!
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I have been searching for a good pumpkin muffin recipe … I love that yours calls for buttermilk. Thank you 🙂
Those muffins look totally delicious! I love all these pumpkin recipes.
What a beautiful muffin Judy!