Side Pannel
Soft and Fluffy Pumpkin Muffins
Soft and Fluffy Pumpkin Muffins
- Recipe Submitted by maryjosh on 01/16/2020
Ingredients List
- 5 oz by weight all purpose flour (1 cup, measured)
- 5 oz by weight whole wheat flour (1 cup, measured)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3/4 cup packed dark brown sugar
- 3 tbsp dark molasses (I used blackstrap molasses)
- 1/4 cup neutral oil*
- 2 large eggs
- 1 cup fresh pumpkin puree (canned is okay too)
- 1 tsp vanilla extract
- 3/4 cup buttermilk**
- pumpkin seeds for garnish
- turbinado sugar for garnish, optional
Directions
Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners.
In a large bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
In another large bowl, whisk to combine the sugar, molasses, oil, and eggs. When you stop whisking, there should be a bit of frothiness on top of the wet ingredients.
Add the pumpkin and vanilla extract, and whisk to combine.
Before we get into mixing everything together, remember that you want to whisk/stir as little as possible for these muffins. If you whisk too much, it will make the muffins tough because of gluten development. Lumps are okay.
Whisk half the flour mixture into the wet ingredients, then whisk in half the buttermilk. Repeat with the other half of the flour, then the rest of the buttermilk (doing this in bursts lets the wet ingredients incorporate everything well).
When the batter is combined, evenly divide it between the muffin cups. Every cup should be full to the top.
Sprinkle the tops with pumpkin seeds and turbinado sugar, if using, and bake for 18-20 minutes. They are done when the tops are springy in the center (you can also check that a toothpick inserted into the center comes out without any raw batter).
Let the muffins cool, then enjoy!
In a large bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
In another large bowl, whisk to combine the sugar, molasses, oil, and eggs. When you stop whisking, there should be a bit of frothiness on top of the wet ingredients.
Add the pumpkin and vanilla extract, and whisk to combine.
Before we get into mixing everything together, remember that you want to whisk/stir as little as possible for these muffins. If you whisk too much, it will make the muffins tough because of gluten development. Lumps are okay.
Whisk half the flour mixture into the wet ingredients, then whisk in half the buttermilk. Repeat with the other half of the flour, then the rest of the buttermilk (doing this in bursts lets the wet ingredients incorporate everything well).
When the batter is combined, evenly divide it between the muffin cups. Every cup should be full to the top.
Sprinkle the tops with pumpkin seeds and turbinado sugar, if using, and bake for 18-20 minutes. They are done when the tops are springy in the center (you can also check that a toothpick inserted into the center comes out without any raw batter).
Let the muffins cool, then enjoy!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
