Spiced Pumpkin Muffins
12
muffins
10 min
PREP TIME
30 min
TOTAL TIME

Ingredients

2 cups all-purpose flour

2/3 cup firmly packed brown sugar

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup Land O Lakes® Butter melted

1/2 cup mashed cooked pumpkin  

1/3 cup buttermilk  

2 large Land O Lakes® Eggs slightly beaten

 

 *Substitute 1/2 cup canned pumpkin. **Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

  2. STEP 2

    Stir together all ingredients except butter, pumpkin, buttermilk and eggs in bowl.

  3. STEP 3

    Stir together butter, pumpkin, buttermilk and eggs in bowl; stir into flour mixture just until moistened.

  4. STEP 4

    Spoon evenly into prepared muffin pan cups. Bake 15-20 minutes or until lightly browned. Cool 5 minutes; remove from pan.

Nutrition

230Calories
9Fat (mg)
50Cholesterol (mg)
430Sodium (mg)
35Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

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  November 09, 2015

Tastes like pumpkin pie in a muffin! My new go to recipe.

— says Laura
Helpful?
  December 11, 2011

This recipe is so good I've made these muffins three times in the last month! I can't eat gluten so I substituted Jules Gluten Free Flour cup for cup in this recipe and they turned out PERFECT. I was amazed that they didn't go flat like so many other recipes I've tried. I baked double one day and froze the extras for quick snacks or breakfast on the go. They reheated fine (30 seconds in microwave) and tasted just as good as when I pulled them out of the oven. Almost all of my Christmas goodie recipes are coming from this site and I've been telling all my Gluten-Free friends to try it!!!

— says Vanessa
Helpful?
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