Now, I know what you might be thinking. “Pumpkin spice muffins in the summer?” YES! Why the hell not? Who made up that rule? Well, there are no rules here!
These muffins are super delicious, filling, vegan, AND not horrible for you! WIN! I’ve been eating a lot of these lately and I love them. They’re perfect for breakfast on the go, a quick snack, or for your after-dinner treat. Not only are they yummy and not horrible for you, but they’re also so quick and easy to make. You just dump* (ingredients in the bowl), mix, and bake! Since we’re all about honesty and transparency here, this recipe was adapted from Erin at Texanerin, so be sure to go check out her blog!
Jump to the recipePrep
Honestly, this is so easy. The first thing you need to do is preheat that oven to 350°F. Next thing you’ll want to do is measure out all of your dry ingredients and mix them together in a bowl. Once that is done, get another bowl and mix together the wet ingredients. Mixing them separately helps them combine evenly and you won’t get chunks of spices. Mix the two together!
Bake your muffins
Get out your muffin tin and insert your baking cups. If you prefer not to use the cups, that’s fine. Maybe grease the pan a little bit so they don’t stick. I’ve never used that method, so try it at your own risk! Fill the cups with your mixture and pop those babies into the oven for 20-30 minutes. It honestly depends on your oven, so after 20 minutes, keep checking them by sticking a toothpick inside. If it comes out clean, your muffins are ready! Immediately take them out of the baking tray and put them on a cooling rack.
Drizzle
While your muffins are cooling, it’s time to make the drizzle topping. You can totally skip this part if you want, I just think it adds a little something. Ok, here’s what you do. You put the icing sugar into a small bowl. Add the water and mix it together. Take half of the mixture and put it into a separate bowl. Add your cinnamon, mix it together, and BOOM, done! So easy!
Time to drizzle! There are two methods that can be used:
- Messy spoon drizzle: Use a spoon to drizzle the icing on your muffins. This is the method I used. It’s messy, but who cares, it’s easy!
- Piping bag: You can use a piping bag, but I suggest using a ziplock bag and just cutting off one of the corners. You’ll have more control over the drizzle and is great for you neat freaks out there.
Eat
This is the best part! Just eat the damn things! How easy were these? Literally just dump, mix, bake, eat! I hope you enjoy these as much as I do!
*Disclaimer: Speaking of dump, pumpkin is very good for digestion. Try not to eat more than three of these muffins in one day. TMI but you’ll thank me later!
- 3/4 cup Flour + 2 tablespoons
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Clove
- 1/4 cup Olive oil
- 1/2 cup Maple syrup
- 3/4 cup Pumpkin puree
- 1/2 cup powdered sugar
- 4 teaspoons water
- 1/2 teaspoon cinnamon
-
Preheat your oven to 350º F.
-
Add all of your dry ingredients into a bowl and mix together.
-
Mix oil, maple syrup, and pumpkin together and add to dry mixture. Mix together.
-
Insert muffin wrappers into your muffin tin and fill with your mixture.
-
Bake for 20-30 minutes. Cooking times will vary depending on your oven.
-
Once your muffins are cooked through, place them on a cooling rack to rest.
-
In a bowl, mix your powdered sugar and water.
-
Split your mixture into two bowls and add cinnamon to one bowl.
-
Once muffins are cool, drizzle icing over them.
-
EAT THEM UP
What are your favourite kinds of muffins? Leave a comment down below! Also, let me know if you try pumpkin spice muffins! I’d love to know how you liked them. For more delicious recipes from HeyLittleJ, click here!
