Prep 10 mins
Cook 17 mins
I have made these as mini muffins and topped with pumpkin seeds for a fun way to celebrate the fall season. I love the spicy flavors of the muffin. I found this in AllYou Magazine in Nov 2009. They are a good stand-by muffin recipe that are quite easy to make. I have added chopped dried cranberries to this too as an extra treat - it only takes about a 1/2 cup or so to give it a bit of a twist.
- 354.88 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 7.39 ml cinnamon
- 4.92 ml ground ginger
- 2.46 ml nutmeg
- 1.23 ml ground cloves
- 59.16 ml unsalted butter, at room temperature
- 118.29 ml brown sugar
- 1 large egg
- 14.79 ml canola oil
- 118.29 ml milk (I use 1% low-fat milk)
- 118.29 ml pumpkin puree (not pumpkin pie filling)
- 59.14 ml pumpkin seeds
- Preheat oven to 350°F Grease or line 24 mini muffin cups or 12 standard size muffin cups.
- Sift together flour, baking powder, salt and spices.
- In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest).
- Beat in egg, oil, milk and pumpkin puree until well mixed.
- Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
- Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
- Bake for 15-17 minutes till muffins pass the pick test. Let cool in pans 5 minutes before removing to rack to cool completely.
Very tasty (just the right amount of spices), and moist and best of all, not too sweet! I made mine as 12 regular sized muffins, and added the dried cranberries as suggested by the chef. I also added some pumpkin seeds to the batter, as well as the ones on top of the muffins. These will be made often!