It is that time of the year; Pumpkin Spice everything. I do not really indulge in Pumpkin Spice anything. I really prefer the combination of pumpkin along the spices that accompany pumpkin. Spices such as; cinnamon, nutmeg and cloves. Adding of course a few others that are a must for me, ginger and cardamom.
Cardamom is a spice made from seeds and has a unique taste of citrusy, minty, spicy and herbal all at the same time. I add it to almost all of my recipes that are on the sweet side. It really adds another level of flavor. Although one of the more expensive spices that I use, each recipe does not call for much to make an impact.
My recipe for Pumpkin Muffins really delivers the flavor of the Fall Season. Not too overly sweet, perfect combination of pumpkin and spices and a little crunch on top to round out each bite.
makes 15 muffins
All-purpose flour 1 3/4 cup
Baking soda 1 teaspoon
Cinnamon, ground 2 teaspoon
Nutmeg 1/2 teaspoon
Cardamom 1/4 teaspoon
Ginger, ground 1/2 teaspoon
Kosher salt 1/2 teaspoon
Canola oil 1/2 cup
Sugar 1/2 cup
Packed Light Sugar 1/2 cup
Canned Pumpkin Puree 1 1/2 cup
Eggs, large 2
Milk 1/4 cup
All-purpose flour 3/4 cup
Sugar 1/4 cup
Light brown sugar 1/2 cup
Cinnamon, ground 1/2 teaspoon
Butter, unsalted, melted 6 tablespoons
Powdered sugar 1 1/2 cups
Pure maple syrup 2 tablespoons
Milk 2 tablespoons
Lets Get Cooking:
Preheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or linewith cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
Make the muffins:In a large bowl, whisk the flour, baking soda, cinnamon, spices, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. Spoon the batter into 15 liners, filling them almost full.
Make the crumb topping:Whisk the flour, granulated sugar, brown sugar and cinnamon together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 19-21 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Drizzle glaze over the muffins if desired or wait until serving to drizzle. Remember its always better to drizzle with a warmer muffin, so either heat it up in the microwave for a few seconds or grill in a pan, as described below.
Cut a muffin in half so you have the top and bottom separate, heat a small skillet pan with a little oil or butter and grill the inside of your muffin until toasted. Flip over bottom half and grill both sides for a little extra crunch. When the muffin is nice and toasty, move to a plate and drizzle with desired amount of glaze.
Whip up a side of scramble eggs, seasoned with a little salt and pepper for a boost of protein and for a little salty, sweet action.