PUMPKIN SPICE EVERYTHING! Just kidding, I really do enjoy the muffins though.
It is pleasantly October, and having just finished Canadian Thanksgiving I can start breaking out all my Halloween decor! I thought I’d start slowly with my table runner from HomeSense (which I purchased back in August because I fell in love with it) and some homemade pumpkin spice muffins.
I made them for the first time last fall and have fallen in love! It’s a Canadian Living recipe, so full credit goes to them. You can see the recipe for the pumpkin spice muffins direct on their site // here //
Makes 12 pumpkin spice muffins
Ingredients
- 1-3/4 cups (425 mL) all-purpose flour
- 3/4 cup (175 mL) packed brown sugar
- 1-1/2 tsp (7 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) nutmeg
- 1/2 cup (125 mL) chopped walnut halves
- 2 eggs
- 3/4 cup (175 mL) canned pumpkin puree
- 1/4 cup (60 mL) vegetable oil
- 1 tsp (5 mL) vanilla
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 on the centre rack of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on cooling 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.)
Bruce proceeded to b*tch and moan for at least an hour after they were iced. I gave him the leftover pumpkin pure but he wanted more! Greedy pooch. They’re now under the safety of a cake dome, for human consumption only.
If you need some pumpkins, don’t worry – they’re all on my front stoop.
Pumpkin Spice Muffins
Make these tasty pumpkin spice muffins for a quick and easy treat.
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 (5 mL) vanilla
Instructions
- 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 on the centre rack of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes.
- Let cool in pan on cooling rack for 5 minutes. Transfer to rack; let cool.
