Categories: Breakfast, Muffins, Pumpkin

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large eggs , at room temperature
• 3/4 cup packed dark brown sugar
• 1 (15 ounce) can solid-pack pumpkin
• 3/4 cup buttermilk
• 6 tablespoons unsalted butter , melted and cooled
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, ginger, and salt until well combined; set aside.

2. In another bowl, whisk the eggs until lightly beaten; whisk in the brown sugar.

3. Continue whisking about 2 minutes or until the mixture is thick and pale brown.

4. Whisk in the pumpkin, buttermilk, melted butter, and vanilla until smooth.

5. Stir in the flour mixture until incorporated (do not overmix).

6. Prepare muffin pan by spraying each indentation and the rims around them wtih nonstick cooking spray.

7. Fill prepared pans 3/4 full.

8. Bake in a 400° oven for 22 minutes or until muffins are dark brown with rounded, cracked tops (a pick should come out with a few moist crumbs attached).

9. Place pan on a wire rack to cool for 10 minutes.

10. Gently rock each muffin back and forth to release and remove it from pan.

11. Cool muffins on wire rack for 5 minutes.

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