Pumpkin Spice Muffins
This recipe makes 12 servings
|Per muffin: about||-|
|total fat||12 g|
|sat. fat||3 g|
- Portion size: 12 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.
- 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
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.
Source : Canadian Living Magazine: October 2008