Autumn Spiced Pumpkin Muffins
Delight in these moist, aromatic muffins that capture the essence of fall with each bite. Perfectly spiced with cinnamon, nutmeg, mace, and ginger, these muffins make a warm treat for chilly mornings or a delightful dessert for cozy evenings. Easy to prepare and share, these muffins will be a family favorite!
12
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
2 1/2 cups
granulated sugar
1/4 cup
baking powder
2 teaspoons
baking soda
1 teaspoon
ground cinnamon
1 teaspoon
grated nutmeg
1/4 teaspoon
ground mace
1/4 teaspoon
ground ginger
1/2 teaspoon
salt
1/2 teaspoon
large eggs
2 (at room temperature)
packed dark brown sugar
3/4 cup
solid-pack pumpkin
15 ounces (from a can)
buttermilk
3/4 cup
unsalted butter
6 tablespoons (melted and cooled)
vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a muffin pan by spraying each muffin cup and the surrounding rims generously with nonstick cooking spray to ensure easy release.
2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, grated nutmeg, ground mace, ground ginger, and salt. Whisk these dry ingredients together until evenly mixed; set aside.
3
In a separate bowl, beat the eggs until lightly foamy. Gradually add the dark brown sugar, whisking continuously until the mixture is thick and a pale brown color.
4
Add the pumpkin puree, buttermilk, melted butter, and vanilla extract to the egg mixture. Mix until all ingredients are well combined and smooth.
5
Gently fold the dry flour mixture into the wet mixture. Stir until just combined, being careful not to overmix to maintain a tender muffin texture.
6
Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
7
Place the muffin pan in the preheated oven and bake for about 22 minutes. The muffins should turn a deep golden brown and have nicely rounded, cracked tops. Test with a toothpick and ensure it comes out with a few moist crumbs attached for doneness.
8
Allow the muffins to cool in the pan on a wire rack for about 10 minutes. To remove, carefully rock each muffin back and forth to release it from the pan.
9
Transfer the muffins to a wire rack and let them cool for an additional 5 minutes before serving. Enjoy warm or store in an airtight container once fully cooled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Autumn Spiced Pumpkin Muffins?
They are moist, aromatic muffins featuring pumpkin puree and a blend of fall spices like cinnamon, nutmeg, mace, and ginger, perfect for breakfast or dessert.
How many muffins does this recipe yield?
This recipe makes 12 servings.
What is the recommended oven temperature?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the pumpkin muffins need to bake?
Bake the muffins for approximately 22 minutes until they are deep golden brown with rounded, cracked tops.
Which spices are used in this recipe?
The spice blend includes ground cinnamon, grated nutmeg, ground mace, and ground ginger.
How much pumpkin puree is required?
The recipe calls for one 15-ounce can of solid-pack pumpkin.
What is the best way to prepare the muffin pan?
Spray each muffin cup and the surrounding rims generously with nonstick cooking spray to ensure easy release.
Why is it important not to overmix the batter?
Overmixing can toughen the muffins; stirring until just combined ensures a tender texture.
How full should the muffin cups be filled?
Fill each muffin cup approximately 3/4 full with the prepared batter.
How do I check if the muffins are done?
Insert a toothpick into a muffin; it should come out with just a few moist crumbs attached.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan on a wire rack for about 10 minutes.
What is the proper way to remove the muffins from the pan?
Gently rock each muffin back and forth to release it from the pan after the initial cooling period.
Does the recipe call for butter or oil?
The recipe uses 6 tablespoons of melted and cooled unsalted butter.
What type of sugar is used in the wet mixture?
The recipe uses 3/4 cup of packed dark brown sugar for the wet ingredients.
Is buttermilk used in these muffins?
Yes, 3/4 cup of buttermilk is used to provide moisture and tang.
Should the eggs be at a specific temperature?
The 2 large eggs should be at room temperature for the best results.
How should the eggs be prepared?
Beat the eggs until they are lightly foamy before adding the brown sugar.
What dry ingredients are included in the base?
The base uses all-purpose flour, granulated sugar, baking powder, and baking soda.
How much vanilla extract is needed?
The recipe calls for 1 teaspoon of vanilla extract.
How should the muffins be stored?
Once fully cooled, store the muffins in an airtight container to keep them fresh.
Can these muffins be eaten warm?
Yes, they are delicious when served warm.
How much ground ginger is in the recipe?
The recipe requires 1/2 teaspoon of ground ginger.
What is the amount of cinnamon used?
One teaspoon of ground cinnamon is used in the dry mix.
Does the recipe require salt?
Yes, 1/2 teaspoon of salt is included to balance the flavors.
How much flour is needed?
The recipe uses 2 1/2 cups of all-purpose flour.
Is there any granulated sugar in the recipe?
Yes, 1/4 cup of granulated sugar is whisked into the dry ingredients.
What category of food does this fall into?
These are categorized as muffins and quick breads, suitable for breakfast, dessert, or holidays.
What gives these muffins their deep flavor?
The combination of dark brown sugar, pumpkin, and a complex spice blend creates their deep flavor.
How much baking powder is used?
Two teaspoons of baking powder are used to help the muffins rise.
Can these muffins be a holiday treat?
Absolutely, they are tagged as a holiday and autumn favorite.