Pumpkin Spice Muffins

Pumpkin Spice Muffins
(Makes 12)
(Adapted from Williams Sonoma "Snow Country Cooking")

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2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp salt
1/4 cup unsalted butter, room temperature
1 cup firmly packed brown sugar
1 cup pumpkin purée
1/2 cup orange juice
2 eggs
1 tsp orange zest


1. Preheat oven to 350F. Line 12 muffin tins with liners or grease with butter.

2. In a medium bowl, whisk together the flour, powder, soda, spices and salt. Set aside.

3. In a large bowl, using an electric mixer on medium, beat together the butter and sugar until creamy. Reduce the speed to low and add the pumpkin, orange juice, eggs and zest.

4. When well blended, on low speed, beat in the flour mixture, a little at a time. Beat until just blended.

5. Divide the mixture into the 12 muffin cups.

6. Bake for 25 minutes or until a toothpick comes out clean. Transfer to a cooling rack.

Note: This recipe would also work very well substituting the pumpkin with apples, carrots, zucchini, banana....etc. Just replace the pumpkin purée with your other fruit or veggie (mashed or puréed), and either replace or omit the orange juice and orange zest.

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