This pumpkin spice muffin is one of my go-to recipes. We all have them…the handful of recipes that you always go back to because you know they are just THAT good. Not only are they flavourful and low fat, they freeze like a dream! I always freeze half the batch so that I can enjoy them twice!
Top it with Spiced Cream Cheese Frosting for an extra special treat or enjoy without for a weekday snack.
PUMPKIN SPICE MUFFINS
- 4 eggs
- 1 1/2C Sugar
- 16oz Pumpkin
- 1C Canola Oil
- 3C Flour
- 2tsp Baking Soda
- 2tsp Baking Powder
- 2tsp Splendor Garden Organic Pumpkin Pie Spice
- 1tsp Salt
Instructions:
Preheat oven to 400 degrees. In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda and baking powder in a separate bowl. Add to the pumpkin and mix until just combined. Fill paper lined cups 3/4 full. (I use an ice-cream scoop to make every muffin exactly the same size)
Bake muffins for 16 – 20 minutes or until muffins test done with a toothpick. Cool in pan for 10 minutes before removing to wire rack.
NOTE!! I’ve tried all kinds of muffin liners and the Reynolds foil line cups are my absolute favorite. They give the muffins a crispy coating, yet leave the centers moist and delicious. You can find them at most grocery stores.
SPICED CREAM CHEESE FROSTING
- 1pkg Cream Cheese, softened
- 1/4C Butter, softened
- 1tsp Vanilla
- 1tbsp Splendor Garden Organic Pumpkin Pie Spice
Instructions:
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in pumpkin spice and top cooled muffins.
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