Monday, 17 September 2018

Pumpkin Spice Muffins

It's bake all the pumpkin things season! The cans of pumpkin puree sold here are gigantic so I always have to be prepared to make a bunch of different recipes once I open a can.

The can I opened made:
- 4 pumpkin flavoured overnight oats
- 3 pumpkin greek yogurts
- batch of pumpkin spice muffins
- batch of pumpkin cookies
- approx. 1/2 cup leftover to make my own pumpkin spice lattes

I bought another can of pumpkin puree the other day so I'll be making more pumpkin recipes over the next couple of weeks including pumpkin biscotti.


Today I'm sharing the pumpkin spice muffins recipe I made. I found it on Pinterest via Princess Pinky Girl. They turned out amazing! Needless to say I froze half the batch and the other half disappeared in a few days between Adam and myself. They were perfect to pair with a coffee in the morning.

Pumpkin Spice Muffins

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (I used unsweetened applesauce)
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree

Topping:
1/4 cup white sugar
1 teaspoon cinnamon
1/4 cup unsalted butter - melted


Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners.
2. In a medium bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large bowl mix together applesauce (or oil), sugars, eggs, vanilla extract, and pumpkin puree.
4. Mix the flour mixture into pumpkin mixture until there's no lumps.
5. Spoon the batter into the muffin liners. The batter made 12 muffins.
6. Bake in oven for 17-22 minutes (mine took 20 minutes) or until an inserted toothpick comes out clean. Let cool.
7. For the topping, mix sugar and cinnamon in a small bowl.
8. Dip the top of each muffin into melted butter and then dip into the cinnamon sugar bowl. Shake off excess.
9. Place on plate. Enjoy while butter is still warm and sticky or let them cool and dry.


So pumpkin pie spice... I know it's not available everywhere. I don't always have it on hand. I tend to run out so I make my own.

Pumpkin Pie Spice:
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves


These muffins are the perfect amount of sweetness. The muffin part itself isn't overly sweet, just a nice blend of pumpkin spice so the sugar-cinnamon topping is a perfect bit of sweetness to the muffin.

I'll share my pumpkin cookies recipe next and then I'll be trying out pumpkin biscotti for the first time!

xo Jen

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