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Description
Nothing quite signals the arrival of autumn as the emergence of pumpkin spice flavored everything. These pumpkin spice muffins are no exception in their celebration of the arrival of cooler weather, beautiful red leaves, and the crispness of a an autumn morning. Employing the classic spices such as cinnamon and cloves, this recipe also calls for a dash of chinese five-spice for a unique spice blend. These muffins are made without butter, instead using sunflower oil. Topped with a maple glaze and chopped hazelnuts, these pumpkin spice muffins are a must bake during the first weekend of autumn.
Ingredients
- 240 grams flour
- 2 tsp. baking soda
- 200 grams sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. five spice powder
- 80 mL sunflower oil
- 400 grams pumpkin (cooked and blended into a puree)
- 2 large eggs (lightly beaten)
- 80 grams powdered sugar
- 2 1/2 Tbsp. maple syrup
- 40 grams hazelnuts (crushed)
Directions
- Preheat the oven to 180 degrees Celsius.
- Line a muffin tin with muffin papers.
- In a large bowl, add the flour, baking soda, sugar, cinnamon, cloves, and five-spice powder.
NutritionView More
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Calories270Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol35mg12% |
Sodium220mg9% |
Potassium180mg5% |
Protein4g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber1g4% |
Sugars26g |
Vitamin A50% |
Vitamin C6% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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