Deliciously light and tender pumpkin spice muffins, topped with cinnamon sugar. The perfect autumnal treat!
Living in Hong Kong can be great, but one thing our far east home really lacks is seasons. Weather patterns generally move from really humid, or slightly less humid; typhoon season or not typhoon season. The majority of the year is baking hot, with a short burst of cold over the winter. The seasons drift and merge into each other, without the dramatic changes you get back home.
This time of year I always miss the autumn. This buzzfeed article essentially sums up everything I miss about the season. Crispy leaves, chilly walks and pub lunches, blackberry picking, the trees turning orange and rusty and golden, knit wear, the chilly mornings, pumpkin spiced lattes….. I could go on. I know its a lot of nostalgia and too much time on Pinterest. I know in reality autumn also brings the arrival of soggy feet and short days, but still I am so incredibly jealous of everyone back in the UK experiencing everything the turning of the season brings!
I’m longing for my boots, and long socks, and the chance to wear jumpers again. I find myself searching for cosy homewares on the internet, dreaming of lighting the fire and snuggling under a blanket.
It is in this spirit of longing that these Pumpkin Spice Muffins came about. Deliciously light and fluffy, these muffins are a perfect autumnal treat. Not overly sweet, they’re warmed by the spices. While they’re still cooling, they’re rolled around in melted butter, and coated in cinnamon and brown sugar. I firmly believe you can’t beat brown sugar for adding a richness and warmth to bakes, and it pairs beautifully with the cinnamon. If you wanted to leave off this slightly naughty addition though they’d make a delicious breakfast muffin.
Like all good muffins recipes, they’re incredibly quick to make. Dry ingredients sifted together, wet whisked up into a jug. Pour one into the other, a quick stir and they’re in the oven.
A hit of autumn nostalgia baked up in minutes!
– adapted from Sally’s Baking Addiction.
– I used canned pumpkin puree.
– looking for more pumpkin recipes? How about my Spiced Pumpkin and Cream Cheese Loaf?
- 220g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cardamom
- 100g brown sugar
- 2 large eggs
- 225g pumpkin puree
- 120ml oil
- 80ml milk
- 1 teaspoon vanilla extra
- ----- for the topping
- 40g butter, melted
- 50g brown sugar
- 2 teaspoons cinnamon
- Preheat the oven to 180C/ 160 fan/ 350F. Line a 12 hole tin with paper cases.
- Sift the plain flour, baking powder, bicarbonate of soda and ground cinnamon into a large bowl. Stir together.
- In a separate bowl or jug, whisk together the brown sugar and the eggs. Add in the pumpkin puree, oil, milk and vanilla extract and whisk until combined.
- Pour the wet ingredients into the dry and stir together. Be careful not to over mix.
- Divide the mixture into the paper cases. Put in to the preheated oven and bake for about 15 minutes.
- Remove from the oven and cool on a wire rack.
- While they cool, make the topping. Mix together the brown sugar and the cinnamon.
- When the muffins are fairly cool, dip the tops of the muffins into the butter, and then dip into the sugar and cinnamon mixture.