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
3/4 cup (1 1/2 sticks/170 grams) unsalted butter
2 cups (400 grams) granulated sugar
3 tablespoons unsulphured light or dark molasses
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 cloves
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.