Forget The PSL—Pumpkin Muffins Are The Ultimate Way To Start The Day

Yields: 1 dozen

Prep Time: 20 mins

Total Time: 45 mins

Ingredients

• 1 1/2 c.

  (180 g.) all-purpose flour

• 2 tsp.

  pumpkin pie spice

• 1 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 1

  large egg

• 1 c.

  buttermilk

• 1 c.

  pumpkin puree

• 1/2 c.

  (110 g.) packed dark brown sugar

• 1/4 c.

  vegetable oil

• 1 tsp.

  pure vanilla extract

• 2 tbsp.

  turbinado sugar

Directions

1. Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt.

2. In a large bowl, whisk egg, buttermilk, pumpkin puree, brown sugar, oil, and vanilla until thoroughly combined and no lumps remain.

3. Fold in dry ingredients until no streaks of flour remain. Fill prepared cups with 1/4 c. batter each. Sprinkle turbinado sugar over each cup.

4. Bake muffins until puffed, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, 20 to 22 minutes.

5. Let cool slightly in tin. Using a butter knife, carefully lift muffins from tin and transfer to a wire rack. Let cool completely.

6. Make Ahead: Muffins can be baked 1 week ahead. Once cooled, transfer to an airtight container or paper towel-lined resealable bag. Store at room temperature up to 4 days or refrigerate up to 1 week.

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