Pumpkin Spice Muffins

It is never too early to be thinking about the fall season. A cute book that I read this past fall was The Pumpkin Spice Cafe by Laurie Gilmore. This book takes place in a quaint New England small town during the late summer and throughout the fall season. The female main character, Jeanie, takes over her aunts coffee shop, The Pumpkin Spice Cafe. In the book, cafe is open year round and sells pumpkin spice food and beverages. Of course, coffee and muffins go well together and what better flavor than pumpkin spice.

Pumpkin Spice Muffins right out of the oven.

While reading The Pumpkin Spice Cafe I just kept thinking about how when I was pregnant with my youngest child and I would occasionally treat myself to a pumpkin spice latte and pumpkin spice muffin from Dunkin'. I kept picturing myself getting a muffin and a latte from Jeanie's shop. Even going on a date to the shop with my book boyfriend.

Muffins are great beginner recipes. The "base" muffin recipe can be used for almost any variation of muffin of your choosing. They are great for many gatherings such as brunch. They are offer just a little sweet indulgence for people to enjoy.

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Ingredients

Pumpkin Spice Muffins

• Estimated prep time: 30 minutes

• Cook time: 17 minutes

• Total time: 37 minutes

Equipment needed:

• Three mixing bowls

• Whisk

• spatula

• food processor or blender

• muffin tins (muffin liners are optional)

Pumpkin Spice Muffins Recipe

Ingredients for the muffins

• 2 cups chopped pecans

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 2 teaspoons pumpkin pie spice

• 2 large eggs

• 1 cup milk

• 1/3 cup light brown sugar

• 1 stick unsalted butter, melted and then cooled

• 1 teaspoon vanilla

• 1 cup canned pumpkin puree

Ingredients for the topping

• 2 tablespoons butter softened

• 1/3 cup brown sugar

• 1/3 cup ground pecans

• 2 teaspoons ground cinnamon

Instructions

Step 1: Preheat oven to 400 degrees Fahrenheit. Grease muffin tins with cooking spray. (If you are using muffin liners then use the liners instead of greasing the muffin tin.) Place the 2 cups of chopped pecans in a food processor or blender. Blend until a flour like consistency. Reserve 1 cup for the muffin mixture and reserve 1/3 cup for topping mixture. You may have some ground pecans left over. You can store them in air tight container to use for another recipe or you can sprinkle more of the mixture on the top of your muffins

• If you have not already done so, melt your butter in a microwave safe bowl and let cool until ready to use.

Step 2: In a large mixing bowl whisk together the 2 cups flour, 1 cup ground pecans, 1 tablespoon baking powder, 1 teaspoon salt and two teaspoons pumpkin pie spice.

Step 3: In another mixing whisk together the 2 large eggs, 1 cup milk, 1/3 cup light brown sugar, 1 stick melted butter, 1 teaspoon vanilla extract, 1 cup canned pumpkin puree.

Step 4: Mix the wet ingredients into the bowl with the dry ingredients. Mix until the dry ingredients are moistened. You do not want to mix the batter until smoothed. It should look a little lumpy. Divide the batter into greased muffin tins.

Step 5 (The topping): In a small bowl combine the softened butter, 1/3 cup brown sugar, 1/3 cup ground pecan and 2 teaspoons ground cinnamon. sprinkle on top of the muffins.

Step 6: Place the muffins in the oven set to 400 degrees Fahrenheit for 17 minutes. Let muffins cool in the tins for 2-5 minutes.

Pumpkin Spice Muffins

Video of making pumpkin spice muffins