Pumpkin spice is everywhere these days, everyone seems to go crazy for pumpkin spice lattes so I thought I’d better jump on the PSL bandwagon and use pumpkin spice in one of my recipes.
Initially i thought the spice would be pumpkin based, and i’m just not a fan of any kind of gourd, but thankfully it’s just the spicing used, i’m guessing, in pumpkin pie. The recipes I’ve found seem to be a combination of sugar, cinnamon, cloves, ginger and nutmeg. I’ve mixed mine up a bit and used mixed spice instead of cloves as I prefer the overall effect. If you want to be more traditional, just sub ground cloves for the mixed spice in my recipe. The wonderful thing with this spice is that it contains sugar so you can keep a little jar on hand to make seasonal hot chocolate, or as an autumn addition to your bakes.
Muffins are a perennial favourite in this house and this recipe has been billed as one of the best yet! The pumpkin spice forms a sugary spicy seam through the centre of the muffin as well as scenting the batter and also adding an extra layer of spice on top. Make these muffins and you can not only eat the essence of autumn but you’ll also make the kitchen smell wonderful!
Pumpkin Spice Muffins
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
makes 6 large muffins
20g caster sugar
25g soft brown sugar
1/2 tbsp baking powder
150g plain flour
pinch of salt
55g dairy-free margarine, melted
80ml dairy-free milk
80ml dairy-free yogurt
20ml golden or maple syrup
3 tsp pumpkin spice (recipe below)
6 tsp pumpkin spice for the middle and top
sugar crystals for decoration, if you have them
1. Heat the oven to 180 degrees Centigrade. Fill a muffin tray with liners.
2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You do not want any clumps of raw flour but do not over-mix, a little lumpy is good.
3. 1/4 fill the liners and then sprinkle 1/2 tsp pumpkin spice over the middle. Cover with the remaining muffin mix.
4. Top with another 1/2 tsp of the pumpkin spice, plus a sprinkle of sugar crystals (if using)
5. Bake for 18-20 minutes, or until risen and golden and a knife comes out clean.
6. Cool on a wire rack
50g caster sugar
1 tsp ground ginger
1 tsp ground cinnamon
a pinch ground nutmeg
1/4 tsp mixed spice
Mix all together and keep in a sealed jar.