{"id":430,"date":"2020-10-13T00:00:00","date_gmt":"2020-10-13T00:00:00","guid":{"rendered":"https:\/\/staging.mabelslabels.com\/blog\/2020\/10\/13\/one-bowl-perfect-pumpkin-spice-muffins\/"},"modified":"2023-09-18T15:54:22","modified_gmt":"2023-09-18T15:54:22","slug":"pumpkin-spice-muffin-recipe","status":"publish","type":"post","link":"https:\/\/mabelslabels.com\/blog\/2020\/10\/13\/pumpkin-spice-muffin-recipe\/","title":{"rendered":"One-Bowl Perfect Pumpkin Spice Muffins"},"content":{"rendered":"

Fall is upon us! And you know what that means \u2013 pumpkin spice season!<\/p>\n

<\/p>\n

I\u2019ve grown up with my mom\u2019s classic pumpkin pie recipe \u2013 homemade crust, pumpkin filling, topped with delicious whipped cream. And I don\u2019t mean a dollop on each slice. She literally covers every inch of the surface area with sweet, whipped creamy goodness!<\/p>\n

Now pumpkin spice seems to be everywhere \u2013 in our lattes, cheesecakes, squares, cupcakes, donuts, bagels and even our ice cream! At first I was a bit skeptical about incorporating this traditional flavor into other foods beside pie, but I soon discovered that pumpkin spice is a very versatile blend and adds a touch of fall flavor to every bite.<\/p>\n

According to Corporate Coffee Systems<\/a>, pumpkin spice was around long before the latte and \u201chas been referenced in cookbooks as early as the 1890s, as well as a similar spice mix in a pumpkin recipe from 1796\u201d. So why did it take over a hundred years for the craze to really take off? \u201cIt can be attributed to coffee lovers in the late 1990s,\u201d claims the coffee website. The pumpkin spice flavoured craze spread like wildfire across North America in 2003 with the introduction of Starbuck\u2019s Pumpkin Spice Latte.<\/p>\n

So, what is included in \u201cpumpkin spice,\u201d anyway? Although there are variances in the pumpkin spice combination depending on where you live, the most common combination includes the following ingredients: cinnamon, nutmeg, ginger, cloves and allspice.<\/p>\n

My DIY pumpkin spice blend is a tad more \u2018spicy\u2019 than traditional recipes (see below). I reserve some to add on to the tops of my muffins before baking, along with a few oats. You can easily blend all of the aromatic spices and keep them in an airtight jar in your pantry during the fall. It\u2019s great to have as a quick add-on to coffee, lattes and baking.<\/p>\n

One bowl pumpkin spice muffin recipe<\/strong><\/p>\n

 <\/p>\n

But wait, what about \u201cpumpkin?\u201d Where does it figure in the pumpkin spice name? Interestingly enough, pumpkin spice doesn\u2019t include pumpkin at all. \u201cAlthough some coffee and other foods and drinks that contain pumpkin spice include extra ingredients,\u201d states Corporate Coffee Systems<\/a>, \u201cpumpkin spice is simply a combination of spices that are traditionally added into pumpkin pie.\u201d<\/p>\n

The big question is, why do people love pumpkin spice so much? What is fueling this fall-associated craze? According to Corporate Coffee Systems<\/a>, \u201csome attribute pumpkin spice to be synonymous with the autumn season,\u201d while \u201cothers say it reminds them of home.\u201d Whatever your reason, the aroma and flavour of pumpkin spice certainly evokes some sort of emotional response!<\/p>\n

The nice thing about my one-bowl pumpkin spice muffins is that they are relatively guilt-free:<\/p>\n

-They have minimal Sugar (maple sugar, eg?)
\n-They use a healthy fat alternative.
\n-They have a high amount of fibre
\n-Above all else, they’re pumpkin spice flavor!<\/p>\n

What I like about these muffins most is that they are dairy and nut-free. You can easily make them vegan by substituting the eggs for flax eggs or even make them gluten free by using gluten-free flour. Clean up is easy too, as you only need one bowl! They’re great for a healthy snack or a satisfying breakfast on the go and best of all, they are kid-approved!<\/span><\/p>\n

Once you’re done, I also suggest you use your leftover pumpkin spice blend and pumpkin pur\u00e9e to make these amazing pumpkin spice lattes<\/a> by the Girl on Bloor!<\/p>\n

It looks like the pumpkin spice craze isn\u2019t going anywhere anytime soon so give these healthy muffins a spin and get your pumpkin spice on.<\/p>\n

 <\/p>\n

<\/p>\n

DIY Pumpkin Spice Blend:<\/span><\/strong><\/h6>\n

INGREDIENTS <\/span><\/p>\n

    \n
  • 2 teaspoons\u00a0ground cinnamon<\/span><\/li>\n
  • 1 teaspoon\u00a0ground ginger<\/span><\/li>\n
  • \u00bd teaspoon\u00a0ground nutmeg<\/span><\/li>\n
  • \u00bd teaspoon\u00a0ground allspice <\/span><\/li>\n
  • \u00bd teaspoon raw organic sugar or brown sugar<\/span><\/li>\n<\/ul>\n

    DIRECTIONS<\/span><\/p>\n

      \n
    1. Blend the spices together in a bowl using a small spoon or fork. Ensure all lumps are broken up<\/span><\/li>\n
    2. Store spice mix in an air-tight jar or Ziploc bag for up to one month<\/span><\/li>\n<\/ol>\n

      One Bowl Perfect Pumpkin Spice Muffins:<\/span><\/strong><\/p>\n

      INGREDIENTS<\/span><\/p>\n

        \n
      • \u2153<\/span> cup\u00a0melted coconut oil or extra-virgin olive oil<\/span><\/li>\n
      • \u00bd cup\u00a0maple syrup or honey<\/span><\/li>\n
      • 2\u00a0eggs, at room temperature<\/span><\/li>\n
      • 1 cup\u00a0pumpkin pur\u00e9e (I like pure, organic in the can!)<\/span><\/li>\n
      • \u00bc cup\u00a0milk of choice (I used almond milk)<\/span><\/li>\n
      • 2 teaspoons\u00a0pumpkin spice blend (see my DIY recipe above)<\/span><\/li>\n
      • 1 teaspoon\u00a0baking soda<\/span><\/li>\n
      • 1 teaspoon\u00a0vanilla extract<\/span><\/li>\n
      • \u00bd teaspoon\u00a0salt<\/span><\/li>\n
      • 1 \u00be cups\u00a0whole wheat flour<\/span><\/li>\n
      • \u00bc cup milled flax seed<\/span><\/li>\n
      • \u2153<\/span> cup\u00a0old-fashioned oats, plus more for<\/span> sprinkling on top<\/span><\/li>\n
      • Optional: chopped nuts, mini chocolate chips<\/span><\/li>\n<\/ul>\n

        DIRECTIONS<\/span><\/p>\n

          \n
        1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Use a non-stick muffin tin if available, otherwise grease all 12 cups of your muffin tin with butter or non-stick cooking spray <\/span><\/li>\n
        2. In a large bowl, whisk together the oil and maple syrup\/honey. Next, add the eggs and whisk well so that all ingredients are combined. Work quickly here so the coconut oil doesn\u2019t solidify!<\/span><\/li>\n
        3. Add the pumpkin pur\u00e9e, milk of your choice, pumpkin spice blend, baking soda, vanilla extract and salt and mix well<\/span><\/li>\n
        4. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). OPTIONAL: you will need to incorporate your add-ons here, like chopped nuts, raisins, chocolate chips, etc. if desired<\/span><\/li>\n
        5. Divide the batter evenly between the muffin cups. Here I sprinkle the tops of the muffins with a few oats and a pinch of pumpkin spice blend! But you don\u2019t have to, of course!<\/span><\/li>\n
        6. Bake your muffins for 20 to 24 minutes, depending on your oven or until a toothpick\/cake tester comes out clean when inserted into the centre of the muffin<\/span><\/li>\n
        7. Let muffins cool in the tin for a few minutes then remove and enjoy!
          \n<\/span>
          \nNOTE: Store the muffins in an air-tight container for up to 3 days or seal in a freezer safe bag\/container for up to 4 months. Perfect for grab and go snacks!<\/span><\/li>\n<\/ol>\n

          …<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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