BEST PUMPKIN MUFFINS
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. Be sure to check out our recipe for old-fashioned honey muffins.
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
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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