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pumpkin muffin

Pumpkin Spice Muffins

Here is a quick and easy recipe for a delicious pumpkin muffin from scratch. A moist pumpkin muffin full of flavor and warm fall spices, this treat can easily be adapted from a sweet cupcake treat with a maple brown butter icing option into a healthier breakfast muffin full of oats and other toppings.
5 from 2 votes
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Course Breakfast, Dessert
Cuisine American
Servings 18 cupcakes

Ingredients
  

  • 2 1/2 c flour cake flour HIGHLY recommended
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 1.5 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp all spice
  • 2 c mashed pumpkin (baked then scooped out)
  • 1 c mashed butternut squash (baked then scooped out)
  • 1 c brown sugar
  • 1/2 c white sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 c olive oil or vegetable oil
  • 1 c dark chocolate chips or cranberries or nuts OPTIONAL

For the icing

  • 8 tbsp unsalted butter
  • 1/2 c dark brown sugar
  • 2-3 c powdered sugar
  • 6 tbsp softened butter or creamcheese
  • 2 tbsp pure maple syrup

Instructions
 

  • Pre-heat the oven to 375 degrees (F). Slice open the pumpkin and butternut squash, remove seeds, and place facedown on a pan lined with parchment paper and bake for 20-30 minutes until you can easily pierce the skin with a fork. Remove and allow to cool or store in the refrigerator until ready to bake (up to 3 days). Reduce temperature to 350 F.
  • In a medium sized bowl, mix together the flour, baking soda, baking powder, salt, and all the spices.
  • In the bowl of a standing mixer add the mashed pumpkin and squash and sugars. Mix until smooth and creamy (about 3 minutes).
  • Add the eggs, one at a time, and the vanilla powder. Mix well (about 1 minute).
  • Add the oil and mix until smooth (about 1 minute)
  • Slowly fold in the flour mixture, careful not over mix.
  • Add in any optional mix-ins you choose such as nuts, chocolate, oats, at this step.
  • With a scoop, fill the cavities of a cupcake pan or muffin pan.
  • Bake for 13-15 minutes, or until a toothpick comes out clean. The tops should puff up and be firm in the center.

For the icing

  • Melt 1 stick of butter in a small pot over medium heat. Move the butter around until it begins to brown and smell toasty.
  • Stir in the brown sugar. Simmer for about 3 minutes on low-medium heat, without scorching. Set aside and allow to cool for about 10 minutes.
  • In a standing mixer, sift together 2 cups of powdered sugar with the whisk attachment. On medium speed, slowly add in the 6 tbsp pf soft butter or cream cheese and maple syrup.
  • Slowly pour in the butter and brown sugar mixture. Slowly add in some of the last cup of powdered until you have achieved the thickness of icing desired. Keep in mind, the frosting/icing will further harden once the melted butter cools to room temperature.

Notes

Using King Arthur cake flour makes these into an ultra fluffy and moist cake with a fine crumb! I find this ingredient makes  quite a difference in results. 
Adapt these muffins into a healthy breakfast muffin by cutting down the white sugar or eliminating. You may even cut out the brown sugar and use equal amounts of honey or maple syrup instead, and add in chunks of dates.
Replace 1/4 of the flour with a mixture of rolled oats and ground flaxseed.
Mix in cranberries, chopped dates, nuts, hemp seeds, or raisins for more flavor combinations. 
Keyword cupcake, muffins, pumpkin