Pumpkin Muffins Recipe (Pumpkin Spice Muffins)

Preheat

Set an oven rack to the center position, preheat oven to 400°F, and spray a 12-count muffin tin with nonstick spray. Place the muffin tin on a baking sheet.

Whisk

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and ½ cup of the pecans.

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth.

Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.

Mix

Set mixer to low speed and add pumpkin puree and buttermilk.

Incorporate

Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.

Fold

Use a rubber spatula to fold in the raisins, if using.

Divide the batter between the 12 muffin wells and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.

Bake

With the muffin tin set on a baking sheet, bake the muffins for 16-25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool

Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.