Sunday, 7 October 2012

Pumpkin Spice Muffins

In the spirit of Thanksgiving (in Canada), here are some pumpkin spice muffins! Not pumpkin muffins. There's no actual pumpkin involved in this recipe. But they are tasty nonetheless, and are nice to have with morning coffee! This recipe is additional to the base muffin mix I posted earlier.

Serving Size: 12 medium or 6 large
Nutritional Information: (per muffin, for 12 medium muffins) 150 calories, 6g of carbs & 3g of fiber (3g net carbs), 13g of fat, 5g of protein

Prep Time: 5 minutes
Cooking Time: 20 minutes

Your Ingredients:

  • All the ingredients from the base muffin mix
  • 2 teaspoons of pumpkin pie spice mix
  • 1 teaspoon of cinnamon

Your Tools:

  • A mixing bowl
  • A muffin tin (and paper cupcake cups if you so desire. I like to use them because it keps my pans from getting ruined)
  • A hand or stand mixer
  • A fork

The Directions:

Step 1 -
Preheat your oven to 350F. Either grease your muffin tin or line the tin with paper cups.
Step 2 -

Put your butter in a small bowl and microwave it for about 40 seconds. While that's going, mix together all the dry ingredients in a mixing bowl using your fork. After it is all nice and blended, add the wet ingredients and mix with your hand mixer (or stand mixer).

Step 3 -
Fill cups about 1/3 of the way (unless you want bigger muffins, then fill them 1/2 or so) with the batter. An ice cream scoop or cookie scoop works really well for this.
Step 4 -
If you made 12 medium muffins, bake them for 20 minutes. Take them out, test for doneness (poke with a toothpick). If they are still a little gooey, bake for a minute or two at a time until done. 
Step 5 -

Let the muffins cool in the tin for about 5 minutes, then remove. For those of you not using paper baking cups, the longer you leave your muffin to cool in the tin, the harder it will be to remove it without damaging the muffin.
Finished Product




Post a Comment