These pumpkin spice muffins are flavored with cinnamon, allspice, nutmeg, and ginger. They are for your sweet teeth but also nutritious with whole wheat flour.
I am sitting at my desk and if I look to my right or left, there are piles of papers and notebooks everywhere. The stacks continue behind me on my bookshelf and even on the floor. All these pages are about food, they contain ideas, tips, and tricks, but almost exclusive recipes. I started to index them by title without success and anyway I ended up with the same stacks in a different order, just another picture of the same madness. Some pages are ripped out of magazines, some are given to me by friends and some are recipes “in progress”. Recipe testing is one of my favorite things when I put on my apron and turn on the oven, I feel like a weird scientist in a lab. Most of the time I use up an ingredient that’s at risk to go bad like a basket full of apples. I try to pick a direction, am I going for apple pie or cake? Or apple butter? What else should come in it? I try to imagine what the flavor will be like. Do I need more almonds or should I rather go for coconut flakes? I make my notes on a sheet of paper and create another addition to the paper stack party.
Most of the time it takes several efforts until I come out of my kitchen with a masterpiece. From the corner of my eye, I can see a recipe scribbled on a crumpled piece of paper, the title on top says: rice cake. I had big hopes for that, Mr. F is a sucker for rice pudding and I thought I would have invented something innovative while combining rice pudding and cake. But he said something like: …have had better cakes before. That’s his polite way to say: It sucked really bad. He was right, no doubt about that. This recipe goes straight into the trash.
Last week I fished this recipe for pumpkin spice muffins out of one of those paper piles. I had been looking forward to this since the days are getting cooler and fall appears from day to day. I made these muffins for the first time two years ago. This recipe was a success at the first attempt, this happens once in a blue moon. It has all I was craving/looking for: fall flavors, pumpkin with spices, a healthy spin with whole wheat flour, nuts, and chocolate.
pumpkin spice muffins
They are easily put together, tastes great for a couple of days without going stale (even better the next day), they are incredible for breakfast and I am always happy to find one in my bag for a little snack. The flavor combination of the spices is maybe a little more cinnamony as usually because I like it that way. You can mix some more of the pumpkin spice and keep it on hand for cakes, lattes etc.
- 200 g / 1 ⅔ cups whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 150 g / ¾ cup granulated sugar + 1 tablespoon for topping
- 1 pinch fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 245 g / 8.6 oz. pumpkin puré (about 1 cup/half of a can)
- 110 g / ½ cup unsalted butter, melted, cooled
- 2 large eggs
- 70 g / 2.5 oz. chopped pecan nuts + 1 tablespoon for topping
- 100 g / 3.5 oz. semisweet chocolate chips
- Line your 12-cup muffin pans with paper liners, preheat your oven to 175 C / 350 F.
- Measure and stir dry ingredients in a large bowl.
- In a smaller bowl, add wet ingredients and stir well with a whisk. Pour wet into dry ingredients and stir just until incorporated. Stir in pecan nuts and chocolate chips.
- Scoop batter into prepared muffin cups. Sprinkle with the 1 tablespoon sugar and pecan nuts.
- Bake 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool 10 minutes before you move them from the muffin tin to a wire rack to cool completely.