Spicy Pumpkin Muffins

Heather Painchaud — Thu, 18 Oct 2012 13:00:00 +0000

Hello Pinspired Recipe Readers!

I’m Leslie and I’m so pleased to be contributing to Pinspired Recipes. Heather and I “met” each other a while ago and bonded over the fact that we’re both Canadian bloggers (a rarity I feel) and even better we live in the same Province! So when I saw that she had started up this blog I emailed her right away ~~begging~~ asking her if I could come join the party.

And since in Canada we are in FULL ON pumpkin mode

I chose to make these Pumpkin Creamcheese Muffins from my “Things To Make” board.

I had a larger can of pumpkin than the recipe called for. So my muffins were a little heavy on the pumpkin side.

I’ll explain a little more later.

This is one of those recipes where you have to mix

the dry and wet separately (read dirtying two bowls).

It’s a nice thick batter that you spoon into the muffin tins.

I like that.

Same with the cream cheese topper. I liked that you didn’t have to skimp on the cream cheese in this recipe. I had plenty of of the second cream cheese batter to put on top of the muffins!

Favourite part? Swirling!

Anything that involves swirling makes it more delicious.

I topped some of the muffins with crushed pecans.

I highly recommend it. Next time I might even candy the pecans first and then put them on top!

So because I was a little heavy with the pumpkin these muffins are quite dense, they almost seem underbaked (they’re not!)

Next time I will definitely use the right amount of pumpkin.

Even so I still give my dense muffins a 4 out of 5 spoons.

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Spicy Pumpkin Muffins