Pumpkin Spice Muffins
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Instead of an icing, these pumpkin pie-spiced muffins are dressed up with a complementary maple spread. In a hurry? Omit spread and serve as is or with butter.
Servings: 12 muffins
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 253 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 32 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 36% |
| vit C | 2% |
| folate | 14% |
Suggested Recipes
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1-3/4 cups (425 mL) all-purpose flour
3/4 cup (175 mL) packed brown sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) chopped walnut halves
2 eggs
3/4 cup (175 mL) canned pumpkin puree
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
Maple cream cheese Spread:
Half pkg (8 oz/250 g pkg) regular or light cream cheese, softened
1 tbsp (15 mL) icing sugar
1 tbsp (15 mL) maple syrup
1/4 tsp (1 mL) vanilla
Preparation:
Line 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.
In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.
Tags:
Cakes; Grains; Sugar/Sweets; Nuts; Eggs; Vegetables; Cheese/Other Dairy; Bake; Make-Ahead;
Source
Canadian Living Magazine: October 2008
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