Nov 14, 2013

Cooking with London: Pumpkin Spice Muffins

I wasn't actually planning on blogging about this recipe but these Pumpkin Spice Muffins turned out so yummy, that I thought I would share. 

It all started with the knowledge that we would actually be home this past weekend, with no plans to interrupt us if we wanted to stay in the house all weekend. I figured I was overdue in providing London with some fun in the kitchen - that last time we had done a planned cooking activity was in July (remember the yummy S'mores Cookies?). Even her latest report from school said she loved the cooking activities. So I went to good old Pinterest and found a recipe for Mini Pumpkin Spice Donuts. Seasonal and somewhat breakfast-oriented. The best time for us to do such an activity seems to be in the morning. 

The recipe looked easy, minus the fact that I didn't have a mini donut mold pan. I figured these puppies could translate into muffins pretty easily. And I was correct.

Sunday morning while Cameron was off purchasing Eucalyptus trees, London and I made Pumpkin Spice Muffins with Sydney playing happily near by. And while these didn't rise like normal muffins, they were definitely yummy. London had a blast making these as well as eating the muffins - she had 2 1/2 that morning and cinnamon all over her mouth to prove it. And she couldn't wait to get home from school on Monday so she could have one of the last muffins too. We may be making more this weekend, especially since we still have 3/4 of a Can of Pureed Pumpkin taking space in the refrigerator.

Here's the recipe and our directions. It yields about 12 full-size muffins.

For the Muffins:
  • 1 3/4 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Allspice
  • 1/8 teaspoon Ground Cloves
  • 1/3 cup Vegetable Oil
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1 1/2 teaspoon Vanilla Extract
  • 3/4 cup Canned Pumpkin
  • 1/2 cup Milk
For the Top Coating: 
1/2 Cup Butter, melted
1/3 cup Sugar
2 Tablespoons Cinnamon

Step 1: 
Preheat the over to 350 degrees. Butter a muffin pan and set aside (I used Crisco Butter-Flavor). 

Step 2: 
In a bowl, mix the flour, baking powder, salt and spices together. Set aside. 

Step 3: 
In a large mixing bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined.

Step 4: 
Slowly add the dry ingredients to the wet ingredients in the mixing bowl until combined.

Step 5: 
Using a 1/4 cup measuring cup and a spoon, fill each muffin cup with the batter. The muffin cup should be about 3/4 of the way full. Bake 10-13 minutes until a toothpick inserted into the center of a muffin comes out clean. Set the muffin pan on a wire rack to cool for 5 minutes. Then remove the muffins and let cool another 5 minutes. You may want to have a wire rack with parchment paper ready for the individual muffins.

Step 6: 
While the muffins are cooling, melt the butter. Then, mix the sugar and cinnamon for the top coating in a bowl. 

Step 7: 
Coat the top of each muffin with the melted butter and then sprinkle the sugar & cinnamon mixture on top. 

Step 8: 
Serve & Enjoy!

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