These delicious Pumpkin Muffins recipe is full of pumpkin and spices and makes the perfect fall treat! These favorite muffins are simple yet decadent, with a rich warm aroma and flavor, and are perfect for breakfast or snacks.
Prep. Preheat oven to 350º F. Prepare muffin tin with liners or by spraying with nonstick baking spray.
Mix Dry Ingredients. Sift together flour, baking powder, baking soda, salt, pumpkin pie spice mix into a large bowl. Set aside.
Combine wet ingredients. In another large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add in eggs, pumpkin puree, vanilla extract, and buttermilk, being sure to incorporate well.
Mix dry ingredients into wet ingredients. Add the flour mixture, about 1/2 cup at a time, into the wet mixture, stirring just to combine. Do not overmix.
Bake and serve. Spoon pumpkin muffins batter into prepared muffins tins, filling about 3/4 full. Place in preheated oven and bake until the lightly spring back to the touch and a toothpick comes out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.
Notes
Storage Tips
To store. Cover completely cooled muffins or place them in an airtight container. Keep them covered on the countertop for up to 4 days.To freeze. Allow muffins to cool completely. Place them inside an airtight freezer-safe container and freeze for up to 3 months.To serve. Remove the desired number of muffins from the freezer container. Thaw on the countertop for a few hours until thawed. To reheat, wrap each muffin in aluminum foil and place in a 350-degree oven until warm.