I’ve been putting pumpkin spice on everything I’ve made in the past few weeks, and I don’t regret it. Cinnamon evokes a deep memory of autumn and walks in a breeze smelling of snow and crunching leaves. It brings me to walking through shallow puddles after a fall storm, the smell of those same leaves damp and clingy to the bottom of my shoes and pant legs; but then, into a warm kitchen for a cinnamony-something. Coffee, coffee cake, cider, cider donut…the list goes on.
And so, with the beginning of October comes the need for me to grab the cinnamon-heavy pumpkin pie spice and go to town. Although I live in a place now where the rains will not come and the air will never quite smell of impending snow, I’d still like to think a hot glass of cider and a pumpkin muffin toasted with butter are the sure signs that cold days are here to stay.
These Pumpkin Muffins are perfect for breakfast on the go – I grabbed one every morning as I headed out the door after a few minutes in the toaster oven. They’re great with our without butter, or a little drizzle of honey. Reheated something magical happens to the tops of them.
The recipe is below – feel free to get crazy and add some apple chunks, some cardamon spice into the mix, or even add chocolate chips for an ultimate treat! Note: the recipe below makes just 7 muffins, because that was enough for a week since I was the one eating ’em. If you want, go ahead and double the recipe and they’ll be just as great.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup pumpkin pureé
- 3 tablespoon coconut oil
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/3 cup plus 2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Directions
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Preheat oven to 350.
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Mix flour and baking powder together in a small bowl.
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In a medium sized bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1/3 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
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Stir together cinnamon and remaining sugar in the flour bowl.
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Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 30 minutes.
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Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
[addtoany] Yum