A rather perfect pumpkin muffin. Tender, sweet. and spiced. The perfect weekend treat. (And they freeze well and toast up perfectly in the oven!)
- 1 3/4 cup (218 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) lightly packed brown sugar
- 6 tablespoons unsalted butter, melted to browned
- 1/3 cup (75 grams) vegetable oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup (61 grams) sour cream
- 15 ounce can pumpkin puree
- Turbinado sugar for topping
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
- In a large bowl whisk together sugars, melted butter, oil, vanilla, the egg, and sour cream until well combined. Whisk in the pumpkin puree.
- Add the dry ingredients all at once to the wet ingredients and use a rubber spatula to fold the ingredients together. The batter will be thick. Cover bowl with plastic wrap and allow to rest in the refrigerator for 1 hour. This will create a muffin with a lofty top.
- Thirty minutes before baking, place a rack in the upper third of the oven and preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease each muffin cup. Fill each muffin cup about 2/3 or 3/4 of the way full. Sprinkle each muffin generously with turbinado sugar (about 2 teaspoons each). Bake for 12 to 15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool for a few moments in the pan before removing to a wire rack. Serve warm or at room temperature. Store any leftover muffins well wrapped at room temperature for up to 4 days.
Keywords: pumpkin, muffins, breakfast, brunch, autumn, fall, holiday