Description
Delightfully moist and flavorful pumpkin muffins spiced with cinnamon, ginger, nutmeg, and allspice, topped with crunchy honey roasted pecans and coarse sugar for a perfect autumn treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder (8 grams)
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 pinch ground allspice
- 3.5 ounces honey roasted pecans (99 grams), divided
Wet Ingredients
- 8 tablespoons unsalted butter (113 grams, room temperature – 1 stick)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (107 grams)
- 2 large eggs (100 grams, room temperature and beaten lightly)
- 1 teaspoon pure vanilla extract (4 grams)
- 15 ounces unsweetened pumpkin puree (425 grams – 1 can)
- â…“ cup buttermilk (76 grams)
Optional & Toppings
- ½ cup golden raisins (85 grams, optional)
- Coarse raw sugar (Turbinado or Demerara, for decorating)
Instructions
- Prepare Oven and Pan: Set the oven rack to the center position and preheat the oven to 400°F (204°C). Spray a 12-count muffin tin with nonstick spray and place it on a baking sheet for stability during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ground ginger, freshly grated nutmeg, allspice, and half of the honey roasted pecans (½ cup or 50 grams) to ensure even distribution of spices and nuts.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter at medium speed until soft and smooth. Add both the granulated sugar and brown sugar and beat until the mixture becomes lighter in color and smooth in texture, about 2-3 minutes.
- Add Eggs and Vanilla: Gradually add the beaten eggs to the butter-sugar mixture, beating to incorporate each addition thoroughly. Continue beating for an additional 1 minute to create a uniform batter. Beat in the pure vanilla extract.
- Incorporate Pumpkin and Buttermilk: Lower the mixer speed to low and add the pumpkin puree and buttermilk, blending just until combined without overmixing.
- Add Dry Ingredients: Turn off the mixer. Add the flour and spice mixture to the wet ingredients. Mix on the lowest speed only until the dry ingredients are just incorporated to avoid tough muffins.
- Fold in Raisins: Using a rubber spatula, gently fold in the golden raisins if you choose to include them. This prevents breaking the raisins or overmixing.
- Portion Batter and Add Toppings: Divide the batter evenly among the 12 muffin wells. Sprinkle the tops with the remaining ¼ cup (about 25 grams) of honey roasted pecans and a generous pinch of coarse raw sugar (Turbinado or Demerara) for added crunch and decorative finish.
- Bake Muffins: With the muffin tin resting on the baking sheet, bake in the preheated oven at 400°F for 16 to 25 minutes. Check for doneness by inserting a toothpick into the centers; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and transfer to a cooling rack. Allow them to cool for 5 minutes in the pan, then carefully remove each muffin from the tin and place directly on the rack to cool completely. Serve warm or at room temperature.
Notes
- For best results, ensure all refrigerated ingredients, such as eggs, butter, and buttermilk, are brought to room temperature before mixing.
- Do not overmix the batter once the dry ingredients are added to prevent dense and tough muffins.
- Golden raisins are optional but add a nice sweetness and texture contrast.
- Coarse raw sugar on top creates a delightful crunchy crust, but can be omitted for a softer top.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
