It is that time of year again when many people start to crave certain fall foods like pumpkin. I don’t know about you, but I just love pumpkin and love to make a variety of things with it like pumpkin muffins, bread, etc. Here’s a recipe for some pumpkin muffins that I wanted to pass along. It is pretty easy to make, so give it a try if you like. It is such a delicious treat for fall.
Keep in mind that you substitute a number of the ingredients if you like. I noted a few in the recipe. You can also skip the frosting, if you want less sugar.
Pumpkin Spice Muffins
- 1 cup All-purpose Flour (You can use also use rice flour, or another type of flour.)
- 1/2 cup Sugar (You can also use coconut palm sugar.)
- 2 teaspoons Baking Powder
- 1-1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Nutmeg
- 1/2 tsp. Allspice
- 1/2 teaspoon Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup Pumpkin Puree
- 1/2 cup Almond Milk (You can also use cashew milk, or coconut milk.)
- 1 whole Egg
- 1-1/2 teaspoon Vanilla
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 cup Softened Butter
- 4 ounces Cream Cheese
- 1/2 pound Powdered Sugar
- 1/2 teaspoon Vanilla
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, allspice and salt. Cut in butter, until it is fully incorporated. In a separate bowl, mix together pumpkin, milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins. Store in the fridge, as icing will soften at room temperature.