Pumpkin Muffins

Pumpkin Muffins

Fiber Gourmet

INGREDIENTS

  • 1 ½ cups Fiber Gourmet Flour Blend (190 grams)
  • 1 ½ cups white sugar (300 grams)
  • 1 tablespoon pumpkin pie spice*
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 15 ounce canned pumpkin purée or butternut squash purée (425 grams)
  • 2 eggs
  • ¼ cup oil (60 milliliters)
  • ¼ cup water (60 milliliters)

Streusel

  • 3/4 cup Flour Blend (90 grams)
  • 1/4 cup white sugar (50 grams)
  • 1/4 cup brown sugar, packed (50 grams)
  • 1 teaspoon cinnamon
  • 4.5 tablespoons oil

Icing

  • 3/4 cups powdered sugar (180 grams)
  • 1 tablespoon maple syrup**
  • 1 tablespoon water

INSTRUCTIONS

  1. Preheat the oven to 350°F or 175°C and set an oven rack in the middle position.
  2. Whisk together Flour Blend, sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl. 
  3. Add pumpkin pie filling or butternut squash purée, eggs, oil, and water. Make sure not to leave any of the dry mixture at the bottom. Smooth out any lumps you may find.
  4. Use a ladle to pour batter into paper-lined muffin pan cups until about ⅔ full. 
  5. In a separate medium-sized mixing bowl, whisk together Flour Blend, sugar, brown sugar, and cinnamon. Add oil and use a fork to mix until combined into a streusel.
  6. Sprinkle the streusel on top of each cup of batter.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted in the centers comes out clean.
  8. Remove muffins and let cool for 10 minutes before moving to a cooling rack.
  9. In a small mixing bowl, combine powdered sugar, maple syrup, and water until smooth.
  10. Drizzle icing over each muffin.

 

Notes

* If you do not have pumpkin spice and don't want to make some: 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon cloves.
** If you don't want to use maple syrup, replace it with another tablespoon of water or vanilla extract. 
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