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PUMPKIN MUFFINS
These pumpkin spice muffins are flavoured with pumpkin puree and all of your favourite pumpkin pie spices. Serve them as is for breakfast or as a lunchbox snack, or turn them into dessert with our Cream Cheese Frosting.
Yield: Makes 12.
July 02, 2019
PUMPKIN MUFFINS
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup packed golden brown sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup canned pure pumpkin
- 1/2 cup milk (2%)
- 1/3 cup canola oil
- 1 large egg
- 1/2 cup chopped pecans
- Orange juice, optional*
- Sugar, optional*
Directions
- Preheat oven to 375°F.
- Combine flour, brown sugar, baking powder, cinnamon, ginger, allspice, cloves and salt in a bowl.
- Stir together pumpkin, milk, oil and egg until blended. Add pumpkin mixture to flour mixture and stir just until combined. Fold in pecans.
- Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
- Bake until a cake tester inserted in centres comes out clean, about 20 minutes. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack for 5 minutes.
- While still warm, dip tops of muffins into orange juice and then into sugar; cool. May be frozen for up to 1 month.
Nutritional analysis per muffin:
212 calories, 10 g fat, 3.2 g protein, 28.6 g carbohydrate, 1.5 g fibre, 125 mg sodium
*Ingredient not included in nutritional analysis.
Tip: If desired, instead of dipping muffins into orange juice and sugar, muffins may be cooled completely and then frosted with our Cream Cheese Frosting.
Cream Cheese Frosting
Ingredients
- 8 oz softened cream cheese
- 1/4 cup softened butter
- 1 tsp vanilla
- 4 cups icing sugar
Directions
- Using medium speed of an electric mixer, beat together softened cream cheese, softened butter and vanilla until smooth. Gradually beat in icing sugar until fluffy.