Holiday Pumpkin Muffins
Submitted by gmkherani
Holiday pumpkin muffins with pumpkin pie spice, buttermilk, and a simple powdered sugar glaze. Soft, warmly spiced, and ready in 25 minutes for Christmas morning breakfast.
YIELD
1 dozenPREP
10 minCOOK
15 minREADY
25 minThese pumpkin muffins smell like the holidays should. Pumpkin pie spice and brown sugar give them that warm, familiar aroma, while buttermilk keeps the crumb soft and tender without being heavy.
The batter comes together in minutes. Mix the dry ingredients in one bowl, whisk the wet in another, stir them together, and stop. Overmixing is the fastest way to turn a fluffy muffin into a dense hockey puck. A few lumps in the batter are fine.
The simple powdered sugar glaze drizzled over the top adds just the right amount of sweetness. You can serve these warm straight from the oven or glaze them once they’ve cooled completely.
Pro Tips
- Use canned solid-pack pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices added, which throws off the balance.
- Fill muffin cups about ¾ full. Too much batter and they overflow; too little and you miss out on those rounded tops.
- Test with a toothpick at 15 minutes. Every oven runs differently and overbaked pumpkin muffins dry out fast.
- These freeze well for up to two weeks. Glaze after thawing, not before.
Variations
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Grease twelve 2½-inch muffin pan cups.
In large bowl, combine dry ingredients.
In medium sized bowl, blend remainder of muffin ingredients until well mixed; stir into dry ingredients just until well blended.
Fill prepared muffin pan cups with batter.
Bake muffins 15 to 18 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Serve warm or cool completely and drizzle with glaze. To make glaze: mix sugar and milk until blended.
Store in tightly covered container at room temperature up to 3 days or in freezer in container up to 2 weeks.
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