Victoria's Super Pumpkin Muffins

Victoria's Super Pumpkin Muffins

Yes, we’re glad to see summer go, but so happy to be in the thick of pumpkin season.  Many people I know wait impatiently for fall just so they can indulge in pumpkin madness.  Bake my double muffin (aka Super Pumpkin Muffin) over the weekend and serve for breakfast or snacks. 

INGREDIENTS

8 Ounces Softened Butter

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

3 Room Temperature Eggs

16 Ounces Pumpkin Puree

1 1/2 Cups Unbleached Flour

1 Cup Whole Wheat Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

2 Tablespoons Cinnamon

1 Tablespoon Ground Ginger

1 Teaspoon Freshly Grated Nutmeg

1 Teaspoon Allspice

1 Teaspoon Ground Cloves

1 Cup Room Temperature Buttermilk

3 Ounces Roasted & Salted Pumpkin Seeds For Top 

Preheat your oven to 350 degrees.  Line a muffin tin with muffin papers and set aside.  In a large-size bowl cream the butter and sugars until they are light and fluffy.  Add the eggs one at a time. Add the pumpkin puree. Beat for another minute. Sift all of the dry ingredients together.  Add them to the batter in three additions, alternating with the buttermilk.  Mix on a low speed until they are incorporated.  Pour the batter evenly into the muffin cups.  You will want them to be a bit more than 2/3 of the way full.  Sprinkle the tops with the pumpkin seeds.  Place in the oven and bake for 20 to 25 minutes.  Remember that each oven heats differently.  You will want the tops to be golden.  Remove from the oven and cool the muffins in the pan for 10 minutes.  Turn them out onto a rack and allow them to cool completely.  Serve or store in an airtight container for up to 3 days.  Makes 12 muffins.  

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