Five weeks ago exactly, we dropped our fourteen-year-old daughter off to board at a fine arts high school where she is majoring in ballet. My heart aches when I think of how much I miss her, but the pure joy in her voice every time we speak says it all. She’s in the right place.
I asked recently if she’d like anything from home, and her immediate response was, “Muffins, please!” Thank goodness she misses my cooking! This is one of her favorite recipes, which I developed three years ago when she had a bit of an obsession with the pumpkin muffins at Einstein’s. Filled with autumn spices, these moist, maple-sweetened breakfast treats perfume your home with the most heavenly scent as they bake.
And honey, if you’re reading this, your muffins are on the way. I hope every bite tastes like home.
Spiced Pumpkin Muffins with Maple Cream Cheese Frosting
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 ground nutmeg
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- 1/2 cup light sour cream
- 2 eggs
- 1/2 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- Maple Cream Cheese Frosting (recipe below) or demerara sugar or sanding sugar
Preheat oven to 350 degrees. Line 12 standard sized muffin cups with paper baking liners. Whisk flours, baking powder, baking soda, cinnamon, ginger, allspice, cloves, nutmeg and salt together in a large bowl.
In a separate bowl, whisk together remaining muffin ingredients. Add to dry ingredients and stir just until combined.
Divide batter equally into the 12 muffin cups. If skipping the frosting, sprinkle each muffin with 1/8 teaspoon demerara or sanding sugar.
Place muffin tins on a sheet pan and bake for 18-22 minutes or until a wood toothpick comes out clean when inserted in center. Let cool completely before frosting (recipe to follow).
Maple Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 1 tablespoon butter, room temperature
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 3/4 cups powdered sugar
- 3 tablespoons minced crystallized ginger (optional)
Place cream cheese, butter, maple syrup and vanilla in a large bowl. Sift powdered sugar into same bowl. With beaters or a stand mixer, beat until creamy and completely smooth.
Slather frosting onto each muffin and sprinkle with minced crystallized ginger.