Pumpkin Spiced Muffins
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
It’s that time of the year, folks; we can’t deny it anymore: pumpkin spiced everything is back in season! We’re kicking it off with these Pumpkin Spiced Muffins. My wife says they’re café style, with their rich flavours and textures, topped with a wash of sugar and butter. This is one recipe I wish I could make all year round!
What is Pumpkin spice anyway?
Pumpkin spice is a magical blend that contains so many beautiful round and warm spices that completely complement the rich vegetal flavour of pumpkin.
It consists of:
Cinnamon
Nutmeg
Ginger
Clove
Here’s a great recipe for you your spice mix if you can’t get it at your local store.
Key ingredients for these Pumpkin Spiced Muffins.
This a very quick and simple muffin recipe, but with a few key ingredients you won’t want to miss.
Pureed Pumpkin- If you really wanted to make these from scratch, you could use a fresh pumpkin, clean it, cook it and puree it. But if you want something that is just as good and a fraction of the time, a good can of pump puree will do just fine!
Pumpkin spice…spice– The backbone of the recipe. Like we said above, it’s a magical blend of round and warm spiced. You can make your own by purchasing each powdered spice individually, or you can find a pre-blended pack from the store.
Brown sugar- We use two types of sugar for this recipe: white and brown. The addition of brow sugar adds a deeper richness to the sweetness with its added molasses flavours that just work so well!
Tip on nailing this every time!
Like any good muffin recipe, it’s all about timing and putting in that extra bit of work to make each batch perfect.
A key is to always fully combine your wet and your dry first. We want all of the leavening agents to be distributed properly to ensure each muffin is as perfect as the last. The same goes for the wet ingredients. Because we have a thicker pumpkin puree and very strong flavoured spices, we want to fully combine them together, distributing the spiced flavour evenly!
Other baked goods to check out!
Mom’s Ginger Poke and Pour Cake
Ingredients:
- 1 1/2 cups flour
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter Melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup pureed Pumpkin
For the brown sugar butter
- 2 tbs melted butter
- 1 tsp cinnamon
- 1 1/2 tbs sugar
Instructions:
- Pre-heat oven to 375F.
- In a large bowl, combine all dry ingredients and whisk together until fully combined.
- In a similar sized large bowl, do the same with the wet ingredients. Make sure all spices are evenly distributed throughout the puree and other wet ingredients.
- Gently combine wet and dry and fold together until no dry spots are left.
- Divide into 10 even portions and bake for 30 min.
- In an pot gently melt butter.
- Remove your muffins from the oven and gently baste with your warm butter and sprinkle with cinnamon sugar.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
Similar recipes
Rate & leave a comment
6 Comments
— End of comments —
— No more comments to load —
These muffins are now a family favorite!With puréed pumpkin in the freezer from our garden,I have made them several times!Family and friends love them.Sometimes I add chopped walnuts or raisins and sometimes both!Thank you Andy….love you recipes.
Pureed pumpkin from the garden would have taken those over the top, Jacky! Love the walnut addition!
Best pumpkin recipe I have ever tried!!!!
Love that, Corey! Thanks for trying these out and for the kudos!
The hardest part about this delicious recipe is finding canned pumpkin puree the other 10 months out of the year. Pumpkin everything for me – and these are so delectable. I’ll be stocking up on the puree, and I WILL be baking these delicious muffins year round!
Love this, Sadie! Totally with you—pumpkin should be a year-round thing. Smart move stocking up on puree, especially for muffins this good. So glad you enjoyed them!