Thursday, November 06, 2014

Spiced Pumpkin Muffins


This Spiced Pumpkin Muffin recipe just may be a how-to guide on how to bake the taste of Fall into a muffin! The mix of spices used here have a bit more depth than a store-bought 'pumpkin spice' and provide the autumnal quality often enjoyed in predominantly pumpkin treats. However, if some of the ingredients are not readily available and pumpkin is on the menu, then a generic pumpkin spice blend will do in a pinch. Served warm or cold, these muffins offer the perfect seasonal blend with a morning cup of coffee. Enjoy!!

Servings: 12 Large Muffins
Prep Time: ~35 minutes

Crumb Topping
4 Graham Crackers, crushed
1 Tsp Cinnamon, ground
2 Tbsp Sugar, granulated
1/4 Cup Butter, melted

3/4 Cup Butter, unsalted
1 1/4 Cup Sugar, granulated
1 Cup Pumpkin Puree
6 Tbsp Whole Milk
1 Tsp Vanilla Extract
2 Tsp Cinnamon, ground*
1 Tsp Nutmeg, ground*
3/4 Tsp Ginger, ground*
1/2 Tsp Cloves, ground*
1/2 Tsp Allspice, ground*
1/4 Tsp Cardamom, ground*
2 Cups All-Purpose Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Raisins, Optional

*Replace all with 1 1/2 - 2 Tbsp of Pumpkin Spice if the separate spices are unavailable.

Chocolate Drizzle
3 Squares Baker's Chocolate, unsweetened
1 Tbsp Butter
1/2 Cup Powdered Sugar
2 Tbsp Whole Milk

Preheat oven to 350 degrees.

Crumb Topping - Crush the graham crackers and combine with the sugar and spices. While stirring with a fork, pour in the melted butter until crumbs form. Set aside.

Muffins - In a large mixing bowl, cream the butter and sugar with the pumpkin puree, milk, vanilla and spices. Mix in the flour, baking powder, baking soda, and salt, until fully mixed. Fold the raisins into the batter. Fill a large greased muffin tin until halfway. Fill the tin up to three-quarters with the crumb topping. Bake at 350 degrees for 25 minutes, or until inserted knife comes out clean. Allow to cool before removing from the muffin tin. Note - if baking in a smaller muffin tin, decrease bake time to 15 minutes at 350 degrees and test with a knife; increase by 1-2 minutes as necessary.

Chocolate Drizzle - When the muffins have cooled, melt the chocolate with the butter. Reduce the heat to low and add the powdered sugar. Gradually add the milk until the drizzle is smooth. Using a spoon or a squirt bottle, drizzle the chocolate across the muffin tops.

Nutrition Info (1 Muffin): Coming Soon!!
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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