Cozy Pumpkin Spice Muffins

Pumpkin spice muffins are packed with fall flavours with lots of warm spices and canned pumpkin purée. You don’t have to wait until fall to make these; you can purchase pumpkin purée all year long! 

 Total time: 35 mins Serves: 12 

Ingredients:

For the Muffin Batter:

1 cup each organic all-purpose flour and whole-wheat flour
2 tsp pumpkin pie spice
1 tbsp baking powder
½ tsp salt
1 cup organic brown sugar or coconut sugar
½ cup Organic Meadow Cultured Unsalted Butter, at room temperature
2 large organic eggs
½ cup pumpkin purée
1¼ cup Organic Meadow 3.8% Whole Milk
For the Yogurt Frosting:

1 ½ cups Organic Meadow 4% Greek Yogurt
3 tbsp honey
¼ tsp pumpkin pie spice
Pumpkin Pie Spice:

1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg

Directions: 

1. Preheat oven to 350°F. Grease or line a 12-cup muffin tin with liners.


2. Combine ingredients for the pumpkin pie spice. Then combine flour, 1 ¾ tsp pumpkin pie spice, baking powder and salt in a medium bowl and whisk ingredients together.


3. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, 1 to 2 minutes.


4. Whisk together eggs and pumpkin puree. Add to the sugar and butter mixture and beat well to combine, scraping down sides of the bowl as needed. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Mix until just combined.


5. Divide the batter evenly among the prepared muffin tin. Bake for 20 – 25 minutes until the muffins are set and a toothpick inserted into the centre of a muffin comes out with just a few crumbs. Let cool 5 minutes before removing muffins to a rack to cool completely.


6. Make frosting by combining Greek yogurt, honey and ¼ tsp pumpkin pie spice. Whisk well to combine. Top muffins with about 2 tbsp frosting each. Sprinkle with extra pumpkin pie spice, if you like.