Categories: Breakfast, Muffins, Pumpkin
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs , at room temperature
- 3/4 cup packed dark brown sugar
- 1 (15 ounce) can solid-pack pumpkin
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter , melted and cooled
- 1 teaspoon vanilla extract
Directions
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In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, ginger, and salt until well combined; set aside.
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In another bowl, whisk the eggs until lightly beaten; whisk in the brown sugar.
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Continue whisking about 2 minutes or until the mixture is thick and pale brown.
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Whisk in the pumpkin, buttermilk, melted butter, and vanilla until smooth.
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Stir in the flour mixture until incorporated (do not overmix).
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Prepare muffin pan by spraying each indentation and the rims around them wtih nonstick cooking spray.
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Fill prepared pans 3/4 full.
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Bake in a 400° oven for 22 minutes or until muffins are dark brown with rounded, cracked tops (a pick should come out with a few moist crumbs attached).
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Place pan on a wire rack to cool for 10 minutes.
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Gently rock each muffin back and forth to release and remove it from pan.
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Cool muffins on wire rack for 5 minutes.