Nothing quite signals the arrival of autumn as the emergence of pumpkin spice flavored everything. These pumpkin spice muffins are no exception in their celebration of the arrival of cooler weather, beautiful red leaves, and the crispness of a an autumn morning. Employing the classic spices such as cinnamon and cloves, this recipe also calls for a dash of chinese five-spice for a unique spice blend. These muffins are made without butter, instead using sunflower oil. Topped with a maple glaze and chopped hazelnuts, these pumpkin spice muffins are a must bake during the first weekend of autumn.
- 240 grams flour
- 2 teaspoons baking soda
- 200 grams sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon Chinese five-spice powder
- 80 milliliters sunflower oil
- 400 grams pumpkin (cooked and blended into a puree)
- 2 large eggs (lightly beaten)
- 80 grams powdered sugar
- 2 1/2 tablespoons maple syrup
- 40 grams hazelnuts (crushed)
- Preheat the oven to 180 degrees Celsius.
- Line a muffin tin with muffin papers.
- In a large bowl, add the flour, baking soda, sugar, cinnamon, cloves, and five-spice powder.
- Make a well in the middle, and add the oil, pumpkin, and eggs. Carefully mix everything together being careful not to overmix.
- Fill the muffin molds 3/4 of the way full and bake for 15 to 20 minutes or until a toothpick inserted into the middle of the muffin comes out dry.
- While the muffins are baking, prepare the glaze. Whisk together the powdered sugar and maple syrup.
- When the muffins have cooled slightly, pour the glaze over them and top with crushed hazelnuts.
PER SERVING *
|Calories270Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.