Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

  • In a medium bowl, whisk together pumpkin and sugar. Whisk in eggs, one at a time, then the buttermilk, until well combined.

  • Pour pumpkin mixture into flour mixture. Stir briskly, with a spatula, until batter is combined. Batter will be thick. Do not overmix. Fill each muffin cup with about 1/3 cup of the batter. If desired, sprinkle each with the chopped pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Repeat with remaining batter. Let cool or serve warm.


Cooled muffins may be refrigerated, in an airtight container, up to 3 days, or frozen, in plastic freezer bags, up to 1 month.

Buttermilk Replacement:

If you don't have buttermilk, you can make your own sour milk by using 1 1/2 tablespoons lemon juice plus enough reduced fat (2%) milk to make 1 1/2 cups. Let stand for 5 minutes before using.

Nutrition Facts

169 calories; total fat 3g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 32mg; sodium 234mg; potassium 149mg; carbohydrates 32g; fiber 3g; sugar 13g; protein 6g; trans fatty acidg; vitamin a 3732IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 10mcg; vitamin b12mcg; calcium 69mg; iron 1mg.