Maple Pumpkin Muffins

Autumn just makes me go pumpkin mad! You could eat these muffins everyday and never get tired of them. There are so many pumpkin bread and muffin recipes out there, but after a bit of testing I think I can finally say I've come up with what I would call my favorite pumpkin muffin. 

I remember when I was 9 years old at school in Edinburgh we had an American substitute teacher who brought us pumpkin pie for Thanksgiving. Of course being from the UK, I had no idea what Thanksgiving was and thought the idea of eating pumpkin was bizarre. We really didn't like it. Looking back at that memory now, I can't believe that I could have possibly not liked pumpkin!

It's been bitterly winter cold here in NY this week and almost took away my lovely autumn mood. Autumn baking should be accompanied by bright blue skies and scenic amber foliage, but the leaves seem to be falling faster and it's always dark and grey outside. What happened to the East Coast's well acclaimed harvest season?

Well, while autumn is hiding, these muffins will certainly prolong the season. I love the combination of maple and pumpkin together; two of the best fall flavors. The texture of the muffins is very moist and springy and they are incredibly light.

I really love the way the pumpkin seeds toast on top and add a little crunch to the muffin and the maple drizzle allows the maple flavor to stand out more boldly against the spicy pumpkin flavor.

I'll be making these muffins every week now until I'm ready for Christmas muffins. I'm really enjoying the beautiful autumn scent they've given to my apartment.

Maple Pumpkin Muffins:
(Makes 12)

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 heaped teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tablespoons yogurt
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 3 tablespoons maple syrup
• 1/3 cup pumpkin seeds
• 2 tablespoons maple syrup and powdered sugar for the maple drizzle.

Pre-heat oven to 350F.

In a large bowl, whisk together the white sugar, brown sugar, eggs, vegetable oil, yogurt and pumpkin puree.

Then sift in the all-purpose flour, baking powder, baking soda, salt and pumpkin pie spice, fold together.

Then pour in the maple syrup and fold just enough to combine.

Line a x12 muffin tin with paper cases.

Fill each paper case to the top with the batter.

Sprinkle the top of each muffin with pumpkin seeds.

Bake in the oven at 350F for 25-30 minutes.

When the muffins are done, place on a rack and allow to cool fully.

For the maple drizzle mix together 2 tablespoons of maple syrup with enough powdered sugar to thicken it and drizzle over the muffins.