Pumpkin Muffins with Brown Sugar Drizzle

Friday, October 17, 2014 0 0

I think I’ve mentioned before, but J is picky about muffins. Of all the muffins I’ve ever made during our 3 years together, there is only one muffin that he requests – my Orange Cranberry Muffins (please pardon the bad photography in that old post!). To him, those Orange Cranberry Muffins have the perfect amount of moistness and flavour – for J, a dry muffin is the world’s worst sin.

So, this morning when he casually mentioned that these Pumpkin muffins rate right up there with the Orange Cranberry Muffins I thought, sound the alarm! We’ve found a winner!! I didn’t think anything would de-throne those Orange Cranberry Muffins – ever.

In case you haven’t yet OD’d on all-things-pumpkin yet (I almost have, and I don’t even like Pumpkin Spice Lattes!), whip up a batch of these Pumpkin Muffins to impress the man in your life, or just for a wonderful flavour explosion breakfast.

Happy Friday!
Pumpkin Muffins

Pumpkin Muffins with Brown Sugar Drizzle
Yields 12
A wonderfully spiced pumpkin muffin made more decadent with a brown sugar drizzle.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1/2 cup butter, melted
  2. 1 1/4 flour
  3. 3/4 teaspoon baking soda
  4. 2 teaspoons cinnamon
  5. 1 teaspoon ground ginger
  6. 1/2 teaspoon nutmeg
  7. 1/2 teaspoon ground cloves
  8. 1 cup pumpkin puree
  9. 2 large eggs
  10. 1 cup granulated sugar
  11. 2 tablespoons butter, melted
  12. 1/4 cup brown sugar
  13. 1/4 teaspoon cinnamon
  14. toasted chopped almonds (or any other nut) for topping
  1. In a large bowl, whisk together the melted butter, pumpkin, eggs, and sugar until well combined. In a small bowl measure out the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and whisk until just combined.
  2. For the brown sugar drizzle - in a small dish, combine the 2 tablespoons melted butter with the dark brown sugar and 1/4 teaspoon cinnamon.
  3. Line a muffin tray with paper liners and spoon in the batter to fill the cups 3/4 full. With a small spoon, make a well in the centre of each muffin and fill with 1/2 teaspoon of the brown sugar drizzle. Top each muffin with toasted nuts, if desired.
  4. Bake at 350 degrees F for 17-20 minutes until the tops are springy to the touch.
Adapted from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery
the lovely kitchen http://www.thelovelykitchen.org/


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