Pumpkin Spice Muffins
I know that in my last post I said that sometimes dessert is not enough. But we all know that sometimes all we want is a sweet, warm treat. At breakfast. To make you feel all warm and cozy on a chilly Sunday morning. When you are cuddled up on the couch along your hairy little dog and loving husband taking in the comforts of home.
So I’m keeping this one short and sweet so that you can gather up your ingredients to make these delightful muffins and enjoy them cuddled up next to someone you love this weekend. And enjoy the comfort of your home before the frenzy of the super bowl.
Think of this beauty of a muffin as a light and cakey slice of all the flavors we love pumpkin pie brightened up with a burst of fresh squeezed orange juice. Too easy to make (and delicious of course) for you to miss out on. Try ‘em out and see for yourself.
Pumpkin Spice Muffins
Ingredients:
3/4 cup (1 1/2 sticks/170 grams) unsalted butter
2 cups (400 grams) granulated sugar
3 tablespoons unsulphured light or dark molasses
4 eggs
3/4 cup fresh orange juice (about 3 oranges)
1 can (16 ounces/454 grams) pumpkin puree
3 cups (420 grams) unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground clovesDirections:
Preheat the oven to 350 degrees. Line a standard 12 cup muffin tin with paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and cloves until well mixed and set aside.
Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and molasses at medium speed for 2-3 minutes, or until the mixture is light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the eggs, one at a time, beating well after each addition to combine the eggs and butter-sugar mixture thoroughly. Scrape the bottom and sides of the bowl after each addition. On low speed, add the fresh orange juice and pumpkin and beat until combined.
Add the egg mixture into the dry ingredients and fold carefully by hand, just until the dry and wet ingredients are well combined. Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim. Bake 30-45 minutes or until the muffins are golden brown and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes and then remove from the pan.
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Rosa — February 3, 2012 @ 5:28 pm
Mmmmhhh, fabulous! I love that flavor.
Cheers,
Rosa
Katrina @ Warm Vanilla Sugar — February 3, 2012 @ 7:29 pm
These sound absolutely lovely! I adore pumpkin muffins
vanillasugarblog — February 3, 2012 @ 9:15 pm
you just reminded me i needed molasses. LOL
thank you! and I mean that because I’ve been dying to make caramels and keep forgetting to buy molasses.
have a good weekend chica!
xoxo!
Gloria — February 3, 2012 @ 10:24 pm
These look great. I’m cuddled up on the couch under a blanket and wouldn’t mind eating one of these right now.
Joanne — February 4, 2012 @ 6:42 am
I’m glad you’re not done with the pumpkin baked goods either…it makes me feel less psychotic.
Kerstin — February 5, 2012 @ 11:54 am
Yum, these look so tasty – I totally wish I had one for breakfast this morning
Magic of Spice — February 5, 2012 @ 12:12 pm
These are delightful…a perfect breakfast treat!
Tracy — February 5, 2012 @ 2:48 pm
I love pumpkin anything, and these muffins are perfect for cozying up on a cold and wintery day!
Paris Pastry — February 5, 2012 @ 5:40 pm
I LOVE that you’re posting a Fall recipe in February!
It’s never a bad time to bring out the pumpkin puree and spices IMO. And who can resist a muffin like these?
CookiePie — February 6, 2012 @ 8:48 am
MMMMMMM! Love pumpkin, and those muffins look irresistible!!
Veronica @ Café con Leche — February 6, 2012 @ 7:58 pm
yum! im so happy you posted a pumpkin recipe – i can never get enough! these look delish
Becki's Whole Life — February 6, 2012 @ 9:16 pm
Love to see some pumpkin in the late winter months! They sound wonderful.
Jelli — February 8, 2012 @ 11:42 am
Great photo! I love pumpkin everything.
Barbara @ Barbara Bakes — February 9, 2012 @ 2:46 pm
The orange juices is a nice addition for a pumpkin muffin. They sound great!
Wendy — February 9, 2012 @ 7:02 pm
mmmm…pumpkin. I get overloaded with pumpkin as it gets close to thankgiving, but I think the time is right for pumpkin muffins. They look delicious!
Sara @ Saucy Dipper — February 12, 2012 @ 3:59 pm
Yes, sometimes all I want is a warm treat. In fact, I had cake for breakfast
I think these muffins would have been a better alternative.
Jackie — February 14, 2012 @ 3:49 pm
I just read that eating dessert first helps you to lose weight. I think I”ll start with these delicious looking muffins!! J
5 Star Foodie — February 14, 2012 @ 7:52 pm
These delicious muffins would be just lovely for breakfast. Love the molasses and the spices.
Kelly Senyei — February 16, 2012 @ 12:56 pm
I could eat pumpkin-flavored anything all year long! These muffins look so moist and would be perfect for a cold winter morning. Thanks for sharing!
Ana Sofia — February 21, 2012 @ 11:22 am
I actually found a recipe for pumpkin muffins on Mark Bittman’s runner’s world blog that I’ve been using. They’re pretty great before long runs! I’ll have to try this one next!
megan @ whatmegansmaking — February 22, 2012 @ 6:19 am
This sounds perfect for breakfast! Beautiful picture as well. I miss you and hope you’re doing well!!
Katrina — March 1, 2012 @ 12:20 am
These look perfect to me–anytime of day or year!
Bren @ Flanboyant Eats™ — March 15, 2012 @ 2:35 pm
que rico son pansitos con calabaza… unos de mis sabores preferidos. and so on point for breakfast. imaginate que rico con un poco de ginger!
Raven — May 5, 2012 @ 7:36 pm
Super yummy recipe! These look delicious! My pumpkin spice recipe is pretty easy as well: http://www.cookeatdelicious.com/fruit-recipes/pumpkin-recipes/pumpkin-spice-muffins-recipe.html but I hope to try yours this week!