Tested till perfect Pumpkin Spice Muffins

Pumpkin Spice Muffins

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe3 out of 5 based on 128 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 muffins

Ingredients

  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 3/4 cup 3/4cuppacked brown sugar
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 tsp 1tspcinnamon
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspground ginger
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspnutmeg
  • 1/2 cup 1/2cupchopped walnut halfwalnut halves
  • 2 2eggeggs
  • 3/4 cup 3/4cupcanned pumpkin puree
  • 1/4 cup 1/4cupvegetable oil
  • 1 tsp 1tspvanilla

Maple Cream Cheese Spread:

  • 1/2 pkg (8oz/250 g pkg) 1/2pkg (8oz/250 g pkg)cream cheese or light cream cheese, softened
  • 1 tbsp 1tbspicing sugar
  • 1 tbsp 1tbspmaple syrup
  • 1/4 tsp 1/4tspvanilla
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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.

Nutritional Information Per muffin: about

cal 253 pro 5g total fat 12g sat. fat 3g
carb 32g fibre 1g chol 42mg sodium 224mg

% RDI:

calcium 5 iron 12 vit A 36 vit C 2
folate 14
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