Pumpkin Spice Muffins

It’s that time of year again; the time when the days get colder, the leaves start changing color, and it gets dark earlier. It’s also the time when coffee shops and cafés, like Starbucks, begin offering seasonal treats like Pumpkin Spice Lattes and Pumpkin Spice Muffins. Yum!

Now I must admit, I wasn’t too sure what all the hype was about, so naturally, I decided to try creating my own recipe for pumpkin spice muffins. The result? These lovely little treats that are packed full of flavor without being too sweet. They’re also quite healthy too, making use of the wonderful properties of coconut oil in place of the artery-clogging vegetable oils that are commonly used in muffin recipes.

This recipe requires pumpkin purée. You can make this yourself with a real pumpkin, but I just purchased a can of the stuff from my local grocery store. Don’t get this confused with premade pumpkin pie filling, which is already sweetened and has a different consistency.

The Pumpkin Spice Muffin Recipe can be downloaded here: Pumpkin Spice Muffins Recipe

You can see my YouTube tutorial on how to make pumpkin spice muffins below. Don’t forget to subscribe to my channel!

Don’t be overwhelmed that the ingredients list is a little long. The main reason for that is because the recipe requires so many different spices, including cinnamon, allspice, ginger, and nutmeg. If you’re in a pinch for ingredients, there’s a nifty spice called “pumpkin pie spice” which is a blend of the aforementioned spices. It won’t have the exact same taste, based on the ingredients ratio, but it works as a handy substitute.

The recipe itself is very simple, and only takes a few minutes to prepare. The hardest part will be waiting for the muffins to come out of the oven so you can sample them!

I decided to spice things up a bit (get it? Spice things up? Hahahahaha…*ahem* moving on…) and add pumpkin seeds to the mix. I personally am not a huge fan of having crunchy things in my desserts, so I tend to avoid adding nuts when a recipe calls for them. However, I used a knife to chop up the pumpkin seeds to a fine consistency so that when I added them to the mix, they blended in nicely without being overwhelmingly crunchy. This can also be done in a blender or food processor.

The muffins are topped with a light sprinkle of cinnamon sugar and more pumpkin seeds. It’s a nice final touch that contributes to the flavour and appearance of the muffins.

Convinced that you should try these muffins yet? Feel free to download and print a copy of the recipe for yourself: Pumpkin Spice Muffins

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