Tag Archives: Recipe: Cake

K’s Kitchen – Pumpkin Spice Muffins

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!

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(adapted from Chris in Canada)

Ingredients:

  • 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)

Note:

  • 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!

Instructions:

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.

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3. Separately mix together eggs, canned pumpkin, oil, vanilla extract, and orange juice.  Pour into dry ingredients, and mix until just combined.

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4. Fill muffin cups about halfway. Sprinkle with remaining pumpkin seeds. Bake 20-25 minutes at 190 degrees Celsius.

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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!

 

xoxo, K

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