Ingredients:

  • 2 1/2 cups (300g) All-Purpose Flour
  • 1 teaspoon (5g) Baking Soda
  • 1 teaspoon (4g) Baking Powder
  • 1 1/2 teaspoons (4g) Ground Cinnamon
  • 1 teaspoon (2g) Ground Ginger
  • 1/2 teaspoon (1g) Ground Nutmeg
  • 1/4 teaspoon (0.5g) Ground Cloves
  • 1/2 teaspoon (3g) Salt
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar, packed
  • 2 Large Eggs
  • 1 cup (245g) Canned Pumpkin Puree
  • 1/4 cup (60ml) Vegetable Oil
  • 1/2 cup (120ml) Buttermilk
  • 1 teaspoon (5ml) Vanilla Extract
  • 2 tablespoons Coarse Sugar (Turbinado or sanding sugar)

Instructions:

  1. Preheat oven to 375°F (190°C). Line muffin tin with liners or grease well.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together pumpkin puree, vegetable oil, buttermilk, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  7. Fill muffin liners about 2/3 full using an ice cream scoop or large spoon for even distribution.
  8. Sprinkle tops of muffins with coarse sugar, if desired.
  9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.