Pumpkin Spice Muffins
229 people added this to their Recipe Box
This recipe makes 12 servings
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 |
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.
Ingredients
- 1-3/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup chopped walnut halves
- 2 eggs
- 3/4 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1 tsp vanilla
- Maple Cream Cheese Spread:
- 1/2 pkg (8oz/250 g pkg) cream cheese or light cream cheese, softened
- 1 tbsp icing sugar
- 1 tbsp maple syrup
- 1/4 tsp 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.
Source : Canadian Living Magazine: October 2008
- Keywords : Brunch; Bake; Fall; Thanksgiving; Pumpkin; Maple syrup; Make-Ahead; Dessert;
Related content
-
Good Old Mac and Cheese
You can't go wrong with macaroni and cheese, and this classic recipe is sure to satisfy the kid...
-
My Canadian Three-Cheese Spinach Brunch Quiche
This quiche is a lovely addition to any weekend brunch. A store-bought pie shell makes for easy...
-
Curried Beef Turnovers
These stuffed pastry triangles are a tasty spinoff of the samosa. You can vary the curry paste,...
-
Parmesan Pastry Straws
Buy real Parmesan cheese (Parmigiano-Reggiano) or another hard grating cheese, such as Grana...
