Spiced Pumpkin Muffins
A light fall muffin with a fragrant aroma. Recipe from Now, Forager.
2 3/4 cups flour
1 tbsp. baking powder
1/2 tsp. kosher salt
2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. allspice
5 tbsp. butter, room temperature
1 cup sugar
3/4 cup light brown sugar
1/4 cup vegetable oil
1 cup pumpkin puree
2 large eggs
1/4 cup buttermilk
1/2 cup pumpkin seeds or pepitas
1 tbsp. white sesame seeds
1 tbsp. turbinado sugar
Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice.
In the bowl of a stand mixer, fitted with the paddle attachment and on medium speed, beat the butter and sugars until light and fluffy, about 5 minutes. Meanwhile, whisk together oil, pumpkin puree, eggs, and buttermilk in a bowl. On low speed, stream in pumpkin mixture and mix until combined. Stop and scrape down the sides and bottom of the bowl. Add in flour mixture and mix on low speed just until muffin batter is combined.
Fill each muffin cup about 1/2-full with spiced pumpkin batter. Generously sprinkle with pumpkin seeds, sesame seeds, and turbinado sugar. Bake for 20-24 minutes, until golden and puffed and a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in tin for about 5 minutes, then transfer to rack and let cool completely. Serve warm or room temperature. Muffins are best enjoyed the day they’re made.
