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Pumpkin Spice Muffins with Maple Buttercream

Pumpkin Spice Muffins with Maple Buttercream

This week has been a busy one. Aside from everyday life, a lot of the week was focused on running around getting party supplies for my sons birthday this weekend, baking a batch of muffins to share with his classmates and of course,making and decorating cupcakes for the party.

Being busy and then, inevitably, coming down with a head cold, I actually hadn’t intended on writing a post this week. I did, however,  post a picture of the pumpkin spice muffins I made for my sons class, on Instagram. They were quite a hit, so I thought it would be a good idea to share the recipe. It’s really just a twist on my pumpkin chocolate chip muffins, but a little more cupcake-y. The one bite I was able to steal from my son’s muffin was delicious and seeing as there were no leftovers, I’m pretty sure all the kids enjoyed them too.

Muffins:

3 Cups all purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 tsp all spice

2 eggs

1/2 Cup sugar

2/3 Cup vegetable oil

1 – 398mL can of pumpkin

1 Cup milk

Preheat oven to 400 degrees Farenheit

Stir the first 8 ingredients together in a large bowl. Make a well in the centre and set aside. In a separate bowl, beat the eggs until frothy. Add in the sugar, oil, pumpkin and milk. Whisk together until smooth. Pour the pumpkin mixture into the flour mixture and stir until just combined. Spoon the mixture into greased muffin cups filling about 2/3 full. Bake for 15 – 20 minutes. Remove from the oven. Allow to set for 5 minutes, then remove the muffins from the pan to a cooling rack to cool completely.

Maple Buttercream:

1 Cup butter, room temperature

4 Cups icing sugar

1/3 Cup maple syrup

1 tsp vanilla

1/2 tsp salt

2 – 3 tbsp milk

Using a stand mixer, combine the butter, icing sugar, maple syrup, vanilla, salt and 2 tbsp milk. Starting on the lowest setting and slowly increasing to medium speed, begin mixing together. If the mixture is too stiff, add more milk, 1 tsp at a time. Continue mixing, scraping down the sides of the bowl, until well combined and creamy.

 

 

 

Pumpkin Chocolate Chip Muffins

As a parent of two children, I need to have healthy, grab-and-go snacks on hand.  Granola bars are often loaded with sugar and various other ingredients that I can’t pronounce, and the ones that aren’t are a tough sell to a 6 year old. Don’t get me wrong, I don’t mind a little sugar and chocolate, but rice puffs and a few oats coated in corn syrup (and who knows what else), is a bit much. These muffins are my happy medium. The kids get a few chocolate chips and I get to know exactly what they’re eating.

Pumpkin Chocolate Chip Muffins

1 1/2 Cups Whole wheat flour

1/4 Cup Hemp hearts (or flax seeds)

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ground ginger

1/2 Cup Chocolate Chips

1/3 Cup Apple Sauce

1 Cup Cooked Pumpkin

1/2 Cup Milk

Preheat oven to 400 degrees Farenheit

Combine first 10 ingredients in a large bowl. Mix well.

In a large bowl, beat the egg until frothy. Add in the sugar, apple sauce, pumpkin and milk. Mix well. Pour into the flour mixture and stir until combined. Fill greased muffin cups 2/3 full. Bake for 15 – 20 mins. Makes 12 muffins and two very happy kids.

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