Pumpkin Muffins

 

 

 

Pumpkin obsession...yeah..yeah...I know!!  My mom had tried this recipe and said it definitely needed to be on my list.  She made it into loaves where I opted to make them into muffins.  This allowed me to transport them to Sunday School for a nice treat for everyone.  I will be adding chocolate chips next time because lets be honest, everything is better with a little chocolate.  I sprinkled powdered sugar over them after they were cool just for a cute presentation.  Hope you enjoy!!

 

 

 

Pumpkin Muffins

 

1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

1 tsp vanilla extract

4 large eggs

1 (15 oz) can of pumpkin puree

2 cups all purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp cinnamon

3/4 tsp salt

3/4 cup buttermilk

 

 

Preheat oven to 350 and spray 24 muffin tins with with non-stick baking spray with flour.  In a large bowl, beat butter, granulated sugar and brown sugar with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in pumpkin.  Set aside.  In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.  Add to the butter mixture alternatively with the buttermilk, beginning and ending with the flour mixture.  Beat just until combined after each addition.  Spoon into muffin tins and bake for about 25-30 mins or until a wooden pick inserted in center comes out clean.  Let cool in pans a few minutes before removing and then cool completely on wire racks.