Tuesday, October 22, 2013

Pumpkin Spice Muffins


I have a slight (ok, major) obsession with anything "pumpkin spice". You name it...doughnuts, lattes, cupcakes, bread, muffins, cookies...I'm there. I've tried other pumpkin bread recipes and they were ok. I wanted to try something new so I googled "best pumpkin bread ever". I went for the first post and converted it into a healthier muffin version with spice ratios more to my liking. I also tried various additions, including chocolate chips, cinnamon-sugar topping, and maple glaze frosting. My kids loved the chocolate chips, but my husband and I went crazy over the maple glaze frosting. This recipe makes a ton of muffins so you could cut the recipe in half, freeze some, or even better...share some with your co-workers or neighbors. 

Pumpkin Spice Muffins
Servings: 32-36 regular muffins (or 2 loaves of bread)

15 oz. can pumpkin puree (1 3/4 cups)
4 large eggs, at room temperature
1/2 cup canola or vegetable oil
1/2 cup unsweetened applesauce
2/3 cup water
2 1/2 cups sugar
1 tsp. vanilla
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger

Optional additions/toppings :

1 cup semi-sweet chocolate chips

-OR-

Cinnamon-sugar topping: Mix 3/4 cup packed light brown sugar and 3/4 tsp. ground cinnamon together. Sprinkle evenly over muffins before baking.

-OR-

Maple glaze: Place desired amount of powdered sugar in a bowl. Thin with just enough milk to make a frosting consistency. Add imitation maple flavoring to taste. Frost muffins after baking and cooling. 


Preheat the oven to 350°. Line 3 muffin pans with cupcake liners. In the bowl of an electric mixer fitted with a paddle attachment, blend the pumpkin, eggs, oil, applesauce, water, sugar, and vanilla together. 

In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together. With the mixer on low, slowly add in the dry ingredients. Mix just until combined. If using chocolate chips, fold into the batter using a spatula. 

Fill cupcake liners 2/3 full. Top with cinnamon-sugar topping, if desired. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan  and allow to cool completely on a wire rack. Frost cooled muffins with maple glaze, if desired.

Source: adapted from all recipes

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