Pumpkin Muffins
The warm scent of spices and baking always brings to mind the holiday season, family gatherings, sharing of food and love, and these scrumptious pumpkin muffins are simply lovely! Whipped up in minutes, they are amazingly moist, fragrant and light, and the pumpkin puree and our Organic Edison make the crumb a beautiful orange-caramel color. Here’s with love from our Mill family to yours!
BY: ELLE COWAN
Prep Time
10-15 minutes
Bake Time
35 minutes
Total Time
1 hour
Yield
20 muffins
Ingredients
For the Muffins:
2 cups (240g) Organic Edison all-purpose flour
1 teaspoon (5g) baking powder
½ teaspoon (2.8g) baking soda
2 teaspoon (5.6g) ground cinnamon
½ teaspoon (1.3g) ground ginger
¼ teaspoon (0.25g) freshly-grated nutmeg
⅛ teaspoon (0.25g) ground clove
1 ½ teaspoon (8.5g) fine sea salt
2 large eggs (100g)
1 cup (200g) light brown sugar
¼ cup (50g) granulated sugar
6 tablespoon (85g) unsalted butter, melted
2 tablespoon (42.5g) honey
1 teaspoon (5g) vanilla extract
One 15-oz (425g) can pumpkin puree or fresh homemade pumpkin puree
½ cup (60g) raw pumpkin seeds
For the Cinnamon Sugar
1 tablespoon granulated sugar mixed with a pinch of cinnamon
Optional: Cream Cheese Frosting
8oz package (227g) cream cheese, at room temperature/softened
4 tablespoon (1/2 stick) (113g) butter, at room temperature/softened
¼ cup + 3 tablespoon (55g) icing sugar, sifted
½ (25ml) lemon, juiced and zested
Baker's Notes
We rarely recommend volume measurement (teaspoons and tablespoons) over using a scale, but for the dried spices in this recipe you really should use measuring spoons. Unless you have an extremely precise scale, you wont get an accurate reading.
If you’d prefer using olive oil or a neutral vegetable oil, you will need to increase the amount in the recipe. Substitute the butter for ½ cup (106ml) olive oil. The texture will just be slightly more dense and moist vs the light yet flavorful crumb that you get when using butter.
Recommended Tools
Microplane or zester
Muffin tins
Muffin tin liners
Mixer (optional)
Instructions
Preheat the oven to 350°F
- Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, clove and salt using a whisk to bring all the ingredients together and break up any lumps.
- In a separate mixing bowl, whisk together eggs, brown sugar and granulated sugar until pale and light.
- Combine melted butter, honey and vanilla extract in a liquid measuring cup. Slowly stream into the egg/sugar mixture.
- Add pumpkin puree to the mixture, stir to combine.
- Gently fold in the dry ingredients, being careful not to overmix.
- Using an ice cream scoop, portion the batter into paper-lined muffin tin, about 55g each, filling ¾ of the way. On top of the muffins, sprinkle some pumpkin seeds followed by a little cinnamon sugar.
- Bake in an oven at 350°F for 20 minutes, turning and baking another 15 minutes until golden brown and crispy on top.
- Let cool completely. Enjoy!
Optional: Frost with cream cheese frosting:
You can make the frosting ahead of time and store until you’re ready to use.
- To mix, add room temperature cream cheese and butter to a mixing bowl. Using a paddle attachment (if using an electric stand mixer) or by hand, cream until well combined.
- Add icing sugar, lemon juice and zest to the cream cheese mixture, mix until light and fluffy.
- Frost each muffin using a piping tip or with an offset spatula.
Baker's Notes
We rarely recommend volume measurement (teaspoons and tablespoons) over using a scale, but for the dried spices in this recipe you really should use measuring spoons. Unless you have an extremely precise scale, you wont get an accurate reading.
If you’d prefer using olive oil or a neutral vegetable oil, you will need to increase the amount in the recipe. Substitute the butter for ½ cup (106ml) olive oil. The texture will just be slightly more dense and moist vs the light yet flavorful crumb that you get when using butter.
Recommended Tools
Microplane or zester
Muffin tins
Muffin tin liners
Mixer (optional)