Every year around this time, the blogger world starts buzzing about pumpkin spice. Whether it is the well-loved Pumpkin Spice Lattes or pumpkin spice candles, the sweet and spicy blend of ginger, cinnamon and nutmeg seems to be ubiquitous in the fall.
Although I don’t have access to pumpkin spice mixes or canned pumpkin, I can still make these yummy punpkin spice muffins!
(adapted from Chris in Canada)
- 220g flour (1 3/4 cups)
- 150g brown sugar (3/4 cups)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 120ml pumpkin seeds (1/2 cup)
- 2 eggs
- 185g canned pumpkin (6 fluid oz, 3/4 cup) I used homemade pumpkin puree
- 60ml vegetable oil (1/4 cup)
- 1 teaspoon vanilla extract
- 60ml orange juice (1/4 cup)
- The original recipe used milk. I found that using orange juice gives it a lighter flavor, even though I couldn’t taste the orange.
- The original recipe came with instructions on making a cream cheese frosting, which sounds delicious with these muffins!
1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius. Line a muffin tin with cupcake liners
2. Whisk together first 9 ingredients. Roughly chop half of the pumpkin seeds and mix together.
3. Separately mix together eggs, canned pumpkin, oil, vanilla extract, and orange juice. Pour into dry ingredients, and mix until just combined.
4. Fill muffin cups about halfway. Sprinkle with remaining pumpkin seeds. Bake 20-25 minutes at 190 degrees Celsius.
5. Cool in the tin for 5 minutes, before removing to a wire rack. Cool completely before storing.
These muffins were light in texture, but also substantial and filling enough for breakfast. Hope you enjoyed this recipe!