Ma’s Pumpkin Muffins
I know you could be thinking (in your best Miranda Priestly tone) “Pumpkin muffins? For fall? Groundbreaking.” But trust me when I say this muffin is the stuff that dreams are made of. My Ma has been making a version of this muffin for as long as I can remember. Her OG recipe came from a well-loved book called “Muffin Mania.” I took the recipe and played around with it a bit to make it healthier and Oh My Pumpkin these are so good!! I pulled back the sugar and oil, added some different layers of flavours and the result is my family’s new favourite Sunday morning snack.
Ingredients (makes 18 muffins):
Ma’s OG recipe from “Muffin Mania” circa 1976.
4 eggs
1/2 cup packed brown sugar
1/2 cup honey
3/4 cup coconut oil
3/4 cup apple sauce
1 3/4 cup of pure pumpkin
3 cups of all purpose flour
1 tbsp + 1/2 tsp of pumpkin spice
2 tsp baking soda
2 tsp baking powder
1 tsp salt
Directions:
Preheat oven to 375 and lightly grease or line muffin trays with papers.
In a large bowl, beat eggs slightly. Add brown sugar, honey, coconut oil, apple sauce and pumpkin. Whisk thoroughly.
In a separate bowl combine dry ingredients: flour, pumpkin spice, baking soda, baking powder and salt.
Slowly stir the dry ingredients into the wet. Be careful not to over mix!
Fill muffin trays with batter and top with a generous sprinkling of brown sugar. Or skip the brown sugar and opt for cream cheese icing (recipe below). OR if you want it all like I do, top half with the brown sugar and leave other half plain to top with cream cheese icing.
Bake for 15-18 mins. Cool fully on a wire before icing!
Classic Cream Cheese Icing Ingredients:
1/2 cup butter, softened
1 package cream cheese, softened
3-4 cups of powdered sugar (adjust depending on your sweetness preference)
2 tsp pure vanilla extract
Directions:
Using a hand mixer, beat together the cream cheese and the butter. Slowly mix in the powered sugar and vanilla. Then beat on high for 1-2 mins until well combined.