Pumpkin Muffins
The OG.
Ingredients
Dry Team
- 4 cups AP flour
- 5 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp cloves or allspice, depending on your prejudice
Wet Team
- 1 cup brown sugar (dark recommended) i.e. cake factories
- 7/8 cup white sugar
- 4 eggs
- 1/2 cup (1 stick) melted butter
- 1/2 cup neutral oil
- 1 cup buttermilk
- 1 14 oz can pumpkin puree
Instructions
Preheat oven to 375° F, convection if you have it.
Combine dry ingredients.
In a separate mixing bowl, cream together the sugars and eggs. Add pumpkin and combine. Add butter, oil, and buttermilk. Slowly mix in the dry team and mix until fully combined.
Generously grease muffin tins with shortening or butter (I mean generously - you want the bottom part of the muffin to fry a little bit as it's being baked). Fill about 3/4 full.
Bake for 20-25 minutes until there is some color on top. Cool in the muffin tins for a few minutes before turning them out.
Try to save some for the next day when they are even better.
Top with Cream Cheese Icing.