Introduction
Nothing captures the cozy essence of autumn like the warm, spiced aroma of these pumpkin muffins. They are wonderfully moist from the pumpkin and buttermilk, and packed with sweet-tart cranberries and crunchy nuts. You’ll love the two finishing touches: a crispy cinnamon-sugar top and an optional, simple maple glaze.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 large muffins
Ingredients
- 275g Plain flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Bicarbonate of soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground all spice
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cardamom, optional
- 100ml vegetable, sunflower oil or melted cooled butter
- 200g soft light brown sugar
- 2 Large Eggs, beaten
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) or vanilla bean paste
- 180ml Pumpkin puree
- 100ml buttermilk
- 75g Dried cranberries
- 75g chopped pecans or walnuts
- 25g pumpkin seeds for sprinkling on top
- 1 Tablespoon white sugar mixed with 1 teaspoon ground cinnamon for sprinkling over the top of the muffins
- 150g Icing sugar
- 5 tablespoons Maple syrup
Instructions
- Preheat your oven to 190°C (375°F) and line a 6-cup muffin tin with paper liners.
- In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, all spice, nutmeg, and optional cardamom.
- In a separate medium bowl, combine the oil (or butter), soft light brown sugar, beaten eggs, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk vigorously until smooth.
- Add the pumpkin puree and buttermilk to the wet ingredients and whisk until fully incorporated.
- Fold in the dried cranberries and chopped nuts until evenly distributed.
- Divide the batter evenly among the 6 muffin cups, filling them nearly to the top. Sprinkle the tops with the pumpkin seeds, then generously sprinkle the cinnamon-sugar mixture over everything.
- Bake for 22-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the optional glaze, whisk together the icing sugar and maple syrup until smooth. Drizzle over the cooled muffins before serving.
Variations
- Mini Muffins: Bake as mini muffins for about 12-15 minutes, perfect for a party platter.
- Loaf Style: Pour the batter into a greased loaf pan and bake for 50-60 minutes for a pumpkin spice loaf cake.
- Streusel Topping: Skip the cinnamon-sugar sprinkle and instead make a quick streusel with a tablespoon of flour, brown sugar, cinnamon, and a tablespoon of cold butter rubbed together. Sprinkle over the batter before baking.
- Cream Cheese Swirl: Before baking, dollop spoonfuls of plain cream cheese onto the batter in each cup and use a toothpick to gently swirl it in.
Tips for Success
- Don’t Overmix: Stir the batter only until the flour is incorporated. Overmixing leads to dense, tough muffins.
- Room Temperature Ingredients: Having your eggs and buttermilk at room temperature helps the batter come together smoothly and results in a better rise.
- Test for Doneness: Ovens vary, so start checking at 22 minutes. The muffins are done when the tops spring back lightly when touched.
- Prevent Soggy Bottoms: Cool the muffins on a wire rack, not in the tin, to allow steam to escape and prevent soggy bases.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 160°C (325°F) oven for 5-10 minutes.
FAQ
Can I use fresh pumpkin?
Yes, but ensure you use a thick, dry puree. If your homemade puree is watery, you may need to drain it in a cheesecloth to avoid a soggy batter.
What can I use instead of buttermilk?
You can make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to 100ml of regular milk. Let it sit for 5 minutes before using.
My muffins didn’t rise much. What happened?
This is often caused by overmixing the batter or using old baking powder/bicarbonate of soda. Always check your leavening agents for freshness.
Can I make these muffins nut-free?
Absolutely. Simply omit the chopped pecans or walnuts. You could add a few extra dried cranberries or chocolate chips in their place.
Is the pumpkin puree the same as pumpkin pie filling?
No, they are different. For this recipe, you must use 100% pure pumpkin puree, not the pre-sweetened and spiced pie filling.
Do I have to use the glaze?
No, the glaze is optional. The muffins are perfectly delicious and sweet on their own with the cinnamon-sugar topping.