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Clean recipe · noblepig.com

Pumpkin Buttermilk Muffins

Soft, spiced pumpkin muffins made with tangy buttermilk and a buttery streusel topping. The batter bakes into tall, tender muffins that taste like cake pretending to be breakfast.

Original recipe: noblepig.com

Yield:
18 servings
Prep:
15 min
Cook:
20 min
Total:
45 min
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Pumpkin Buttermilk Muffins

Ingredients

  1. 3 cups (375 g) all-purpose flour
  2. 1 tbsp (14 g) baking powder
  3. 1 tsp (5 g) baking soda
  4. ¼ tsp (1 g) table salt
  5. ¼ tsp (0.5 g) ground nutmeg
  6. ⅛ tsp (0.25 g) ground ginger
  7. ½ cup (113 g) butter
  8. 1 cup (200 g) granulated sugar
  9. 2 large eggs
  10. 1 can (15 oz / 425 g) pumpkin puree
  11. ¼ cup (60 ml) buttermilk
  12. ½ tsp (2.5 ml) vanilla extract
  13. ½ cup (100 g) granulated sugar
  14. ¼ cup (30 g) all-purpose flour
  15. 1 tsp (3 g) pumpkin pie spice
  16. 3 tbsps (42 g) cold butter (cut into small pieces)

Instructions

  1. Preheat the oven to 350°F (177°C) and line muffin tins with paper liners.
  2. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl to evenly distribute the leavening and spices.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. That air you build in now helps the muffins rise. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth.
  4. Add the dry ingredients to the wet and mix just until combined. Overmixing knocks out the air you’ve already built, so stop as soon as the batter looks uniform. The batter should be thick, which gives the muffins their bakery-style domes.
  5. Spoon the batter into the muffin cups, filling each about two-thirds full.
  6. For the streusel, combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until the texture feels like damp sand with a few clumps. Sprinkle it evenly over each muffin.
  7. Bake on the center rack for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the tin for 10 minutes, then transfer to a wire rack. They’re great warm, but the texture settles as they cool.