Tuesday, 6 September 2016

Spicy Pumpkin Muffins

Back to school is always an exciting time; and for me, it means baking and making barefoot bars to stash in my freezer.  This recipe was made on-the-fly as I was thinking of the cool Autumn months to come.  Time to fish out those sweaters and moccasins, sit back and enjoy one of these scrumptious treats....or maybe two ;)

Spicy Pumpkin Muffins

Dry:  3 cups whole wheat flour
         1 cup oats
         1 tbsp baking powder
         1 tsp baking soda
         1/2 tsp salt
         1/2 cup raw sugar
         1/2 cup coconut
         1 tbsp cinnamon
         2.5 tsp ginger
         2.5 tsp nutmeg
         2.5 tsp allspice

Wet:  2 eggs
         1/2 cup extra virgin olive oil
         1 cup applesauce
         1 can (796ml) E.D. Smith Pure Pumpkin or equivalent cooked pumpkin

Icing: 1 pkg (250g) cream cheese
          3 cups icing sugar
          1 tsp vanilla

Directions: measure out the dry ingredients into a large mixer bowl and gave it a stir with a whisk until mixed.  Make a "well" for your wet ingredients to be placed into and measure those into the bowl.  Now, give a good stir to incorporate wet into dry.  You may want to use a stand mixer at this point.  Scoop your batter into greased/lined muffin tins using a 1/3 cup measuring cup.  Bake at 350F for 35 minutes or until toothpick comes out clean. 

Beat cream cheese, icing sugar and vanilla until light and fluffy.  Smother the muffins once they have cooled completely, sprinkling generously with more spice mix.

This recipe yields 2 dozen muffins so you can eat them for days while you enjoy what's left of summer :)