Pumpkin Spice Muffins
As promised, Pumpkins spice muffins! These delectable little morseles are the perfect fall breakfast or afternoon snack, especially with a fresh hot cup of coffee or tea. Even if your not a pumpkin lover, give these a try. All the wonderful spices read strongest here, with the pumpkin playing as more of a pleasant background flavor. I highly recommend using fresh pumpkin puree in the recipe, it’s really easy to make and really makes the muffins shine but canned will do in a pinch.
Pumpkin Spice Muffins
An easy fall muffin recipe with wonderful fall spices and pumpkin. Great with a hot cup of coffee or tea. Yields 12 muffins.
Ingredients
Scale
Batter
- 1 1/2 cups flour
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 teaspoons baking powder
- 1 cup pumpkin puree
- 6 tablespoons salted butter
- 1/2 cup cream (or milk if you prefer)
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon of cardamon
- 1 teaspoon cinnamon
Sprinkle
- A little extra sugar (aprox two teaspoons)
- A little extra cinnamon (aprox 1/4 teaspoon)
Glaze
- 1/2 cup powdered sugar
- 4 teaspoons cream
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 400*. Grease muffin pan and set aside.
- 2. In the bowl of a large stand mixer add all batter ingredients. Mix until well combined, stopping once or twice to scrap down the sides of the bowl with a rubber spatula.
- 3. Fill muffin cups using batter. Each cup should be about half way full. Lightly sprinkle/dust the top of each muffin cup using the additional sugar and cinnamon.
- 4. Bake at 400* for 20-25 min. Muffins will be small but have a nice rounded top and be a medium brown. Cool for 15 min and remove from pan.
- 5. In a small sauce pan over low heat melt together powdered sugar, vanilla and cream stirring continuously to prevent burning. Drizzle over muffins.