Pumpkin Spice Muffin

As the seasons shift, our thoughts turn to the cozy allure of spices that lift our spirits and boost our immunity. These Pumpkin Spice Muffins are the epitome of autumn indulgence: tender, moist, and bursting with flavor, they’re crowned with crunchy pumpkin seeds and filled with a luscious cream cheese frosting.

Let's dive in!

Jumbo muffin

Begin by preparing your muffin tin. I prefer a jumbo tin, but if you’re using a regular one, this recipe will yield 12 muffins. For lining, use muffin cup liners or craft an origami liner from 6-inch square parchment paper.

In a small bowl, blend ground cinnamon, ginger powder, allspice, a pinch of cloves, and nutmeg. These will later marry with the flour.

You'll need these ingredients: liquid honey, oil, milk, brown sugar, butter, and pumpkin puree.

In a stand mixer fitted with a flat beater, cream the butter and brown sugar until fluffy and doubled in volume. Add eggs one at a time, beating until creamy. Scrape down the bowl’s sides 2-3 times during the process. For optimal results, ensure all ingredients are at room temperature.

Add the flour, milk, and pumpkin puree, mixing until smooth and lump-free. Be careful not to overmix.

After adding the honey and oil, give a quick mix, then gently fold by hand to ensure everything is well combined. Scoop the batter into the muffin tin and sprinkle with toasted pumpkin seeds.

You can store the batter in the fridge for up to three days, baking fresh whenever the craving strikes.

Bake at 350°F: 30-35 minutes for jumbo muffins, 20-24 minutes for regular ones.

The kitchen fills with the delightful aroma of pumpkin and spice, wrapping you in warmth.

Optionally, inject cream cheese frosting into the muffins. As you fill them, the frosting will slightly bulge before firming up when chilled. You can wrap the muffins without disturbing the icing. 

And there you have it! Savor the flavors of fall with these marvelous muffins. They're truly the best pumpkin treat.

Yield:

• 6 jumbo muffins or 12 regular size muffins

Supplies:

• Stand mixer or hand mixer

• Mixing bowl medium size

• saucepan

• Spatula

• Muffin tin

• acetate

• Whisk

• Scale

Pumpkin Spice Muffin:

Ingredients:

Prepare Ingredients for pumpkin spice muffin.

• 110g butter/ one stick butter

• 200 ml whole milk

• 50 ml oil / sunflower oil, canola oil

• 2 tbsp honey

• 3 lg whole eggs

• 265g flour

• 175 g  brown sugar

• 200g pumpkin puree

• 3 tsp baking powder

• 1 tsp salt

• Roasted pumpkin seeds for garnish

• And 500 g prepare Cream cheese frosting optional

Steps: 

1. Prepare a muffin tin.

2. Combine flour, salt, baking powder, and spice mix.

3. Cream butter and sugar, then beat in eggs until fluffy and doubled in volume.

4. Add flour mixture, milk, and pumpkin honey; mix until well combined.

5. Fill muffin tin to yield 6 jumbo or 12 regular muffins.

6. Bake at 350 F for 23-34 minutes (jumbo) or 20-24 minutes (regular).

Pumpkin Spice Mix

Ingredients:

• 1 tsp ground cinnamon

• 1 tsp ginger

• 1/2 tsp all spice

• 1/4 tsp/ pinch of clove

• 1/4 tsp / Pinch of nutmeg

Steps:

1. Mix all the spice in a small bowl before adding the flour.

Tip for successfully baking muffins:

• Divide batter evenly (ice cream scoop or 1/4 cup)

• Bake for 18-20 minutes (or until toothpick clean)

• Rotate muffin tin halfway through baking

• Tap muffin tin gently to release steam

• Cool muffins in tin for 5 minutes

• Whisk wet ingredients separately

• Combine dry ingredients (flour, sugar, spices)

• Gently fold wet and dry ingredients together

• Avoid overmixing (stops at just combined)

Enjoy your Pumpkin spice muffin !