While Autumn is my favourite season, still, there’s a sadness that comes with knowing that it’s almost time for another 6 months of cold, of stepping outside and gasping for air because your lungs have inhaled ice.
And I know, I know. Food isn’t the cure for everything that ails you, but I dare you to eat one of these muffins and still feel sad about winter. It’s impossible!
So, with no further ado, I present… Rebecca Diamond’s Maple-Glazed Pumpkin Spice Muffins 🙂
- 3 large eggs
- 2tsp. vanilla extract
- 1 cup warm water
- 1 cup canola oil
- 1 15 oz. can pure pumpkin
- Maple Butter
- 3.5 cups self-rising flour
- 2 cups brown sugar (I prefer Cuisine Camino)
- 2tsp Pumpkin Pie Spice
- 1tsp cinnamon
Mix all wet ingredients, except the maple butter. Mix all dry ingredients. Mix the two together.
Place in individual muffin cups, a muffin tin, loaf pans, or pans of whatever shape you’d like your pumpkin yumminess to exist in before you eat it all, and bake at 350F until a toothpick inserted in the middle comes out clean.
While they are still hot, spoon maple butter over the top of each muffin, and let it cool at least long enough so that you don’t burn your tongue.
After that, dig in 😀
In spite of the maple butter, this recipe is dairy-free. And nut-free. And peanut-free. Because allergies. It is, however, not at all taste-free!