Pumpkin Muffins
These muffins are perfect for breakfast, after-school snacks, or tucked into a lunchbox, with a soft, moist crumb and just the right touch of sweetness.
Ingredients
- ½ cupunsalted butter, softened
- 2 cupspacked brown sugar
- 2 tablespoonsoil
- 3eggs, at room temperature
- 1 ½ cupscanned pumpkin puree
- 2 teaspoonsvanilla extract
- ½ teaspoonground cinnamon
- 1 teaspoonkosher salt
- 2 cupsall-purpose flour
- 1 tablespoonbaking powder
- ½ teaspoonbaking soda
- ½ cupfull-fat buttermilk or plain greek yogurt
- 1 cuppowdered sugar
- 1 tablespoonsmilk or cream
- ½ teaspoonground cinnamon
- ½ teaspoonvanilla extract
Directions
- 1
Make the muffins:
- 2
Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners and set aside.
- 3
In a large bowl or stand mixer, beat the softened butter and brown sugar together on low speed until well-combined.
- 4
Add the oil, then beat in the eggs one at a time, mixing on low speed after each addition.
- 5
Mix in the pumpkin purée, vanilla, cinnamon and salt until just combined.
- 6
Add the flour, baking powder and baking soda. Stir gently by hand until the flour is mostly incorporated.
- 7
Add the buttermilk (or Greek yogurt) and fold in until just combined. Do not overmix.
- 8
Scoop the batter into the prepared muffin pan, filling each liner about 3/4 full (a 1/4-cup measuring cup works well for portioning).
- 9
Bake for 20 to 25 minutes, then check for doneness. Continue baking for an additional 5 to 10 minutes, until a toothpick inserted in the center comes out clean.
- 10
Remove from the oven and let cool completely before icing.
- 11
Make the cinnamon icing:
- 12
Whisk together powdered sugar, milk, cinnamon and vanilla until smooth.
- 13
Drizzle over the cooled muffins before serving.