Pumpkin Muffin

method

PUMPKIN CRANBERRY MUFFINS

  1. Preheat the oven to 375°F (190 °C) and line a 12-cup muffin tin with large paper liners.
  2. Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
  3. In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.
  4. Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and bake for about 30 minutes, until a tester inserted into the centre of a muffin comes out clean. Cool the muffins for 20 minutes before removing from the tin.
  5. The muffins can be stored in an airtight container for up to three days or frozen. Do not refrigerate.

Prepare the recipe as above and stir in one cup of dried cranberries after the muffin batter is blended. Scoop the muffins into the prepared tin, sprinkle the tops with Turbinado sugar and bake as instructed.

 

BACON, TOMATO & ASIAGO PUMPKIN MUFFINS

Prepare the recipe as above but:

  1. Omit the cinnamon
  2. Reduce the brown sugar to ½ cup (100 g)
  3. Stir in 1 ½ cups (375 mL) shredded Asiago cheese, four strips of smoked bacon that have been cooked and crumbled and ¼ cup of chopped sundried tomatoes after the batter is blended. Bakes as instructed.
  4. For mini muffins, scoop the batter into mini muffin tins (yield is about four dozen) and bake for 20 minutes instead of 30.

 

PUMPKIN SPICE LATTE CUPCAKES

Prepare the recipe as above, allow to cool and then prepare the Espresso Buttercream to pipe on top. Sprinkle the frosted cupcakes with ground cinnamon.

Espresso Buttercream:

  • ½ cup (115 g) unsalted butter, at room temperature
  • 3-4 cups (390 – 520 g) icing sugar, sifted
  • 1 shot espresso coffee, cooled and mixed with enough water to equal ¼ cup (60 mL)
  • 1 tsp vanilla extract or vanilla bean paste

Beat the butter with 1 ½ cups (195 g) of the icing sugar until blended. Add the cooled coffee and vanilla and beat in. Add an additional 1 ½ cups (195 g) of icing sugar and beat until fluffy, adding additional icing sugar if needed to make “pipe-able”. Use the frosting while at room temperature.