Buttermilk Pumpkin Muffins Recipe

Name: Buttermilk Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Kosher Salt; 1/2 cups Brown Sugar; 1/2 cups Granulated Sugar; 1/2 cups Unsalted Butter, Softened; 2 Large Eggs; 1/2 teaspoons Pure Vanilla Extract; 1/2 cups Pure Pumpkin Puree; 1/4 cups Buttermilk; Sparkling Sugar, For Sprinkling (optional)

Servings: persons

1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Allspice
1/2 teaspoons Kosher Salt
1/2 cups Brown Sugar
1/2 cups Granulated Sugar
1/2 cups Unsalted Butter, Softened
2 Large Eggs
1/2 teaspoons Pure Vanilla Extract
1/2 cups Pure Pumpkin Puree
1/4 cups Buttermilk
Sparkling Sugar, For Sprinkling (optional)

1
Preheat oven to 350u00b0F. Grease muffin tin or line with paper and set aside.
2
In a large bowl, whisk together flour, baking soda, nutmeg, cinnamon, allspice, and salt. Set aside.
3
In a medium bowl, cream together sugars and butter until well combined. Stir in eggs and vanilla extract with a rubber spatula. Add mixture to the flour mixture. Add pumpkin and buttermilk. Stir until combined.
4
Divide batter in your muffin pan and sprinkle with some sparkling white sugar or some raw sugar. Bake until a toothpick inserted in the muffins comes out clean, about 23-26 minutes.
5
Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
6
Note: These muffins keep wonderfully on the counter well-wrapped or in an air-tight container for up to 5 days. They also freeze well for later enjoyment!

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Ground Nutmeg, 1/2 teaspoons Ground Cinnamon, and more.

Yes, Buttermilk Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions