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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

  1. Preheat oven to 375°F.
  2. Combine flour, brown sugar, baking powder, cinnamon, ginger, allspice, cloves and salt in a bowl.
  3. Stir together pumpkin, milk, oil and egg until blended. Add pumpkin mixture to flour mixture and stir just until combined. Fold in pecans.
  4. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
  5. 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.
  6. 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

  1. 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.