Nothing sums up the season better than pumpkin spice.

That’s right—we’re talking PSL, but this time, in muffin form! Creating these treats is simple, especially with our Cappuccino, Cinnamon, and Ginger Flavour Drops at your fingertips.

These PSL Muffins from Blossom Bakery are sure to become your go-to treat for the season. Each bite is filled with warm cinnamon and ginger, but what truly sets these muffins apart is the rich cappuccino-flavoured filling, made with melted white chocolate, cream and our Cappuccino Flavour Drops, adding an effortless coffeehouse touch. Jackie finished them with a drizzle of icing infused with our. If you really want to add an extra boost of coffee flavour, add a few drops of Cappuccino to the drizzle as well.

With their rich layers of flavour and easy preparation, these PSL Muffins are the perfect way to savour fall in every bite.

Pumpkin Spice Muffin

Prep Time 15

Bake 25

Ingredients

Muffin

1 ¾ cups flour
¾ cup brown sugar
½ tsp baking soda
1 tsp baking powder
½ cup oil
1 ½ cups canned pumpkin purée
2 eggs
¼ cup milk
½ tsp Hedessent Cinnamon Flavour Drops
½ tsp Hedessent Ginger Flavour Drops
¼ tsp salt

Cappuccino Filling

1 cup white chocolate chips
½ cup 35% cream
½ tsp Hedessent Cappuccino Flavour Drops

Flavoured Drizzle

2 cups icing sugar
¼ cup softened butter
¼ cup cream or milk
25 drops Hedessent Cappuccino Flavour Drops adjust to preference

Garnish

Toasted pumpkin seeds Optional

Instructions

Muffin

Preheat oven to 350°F.
In a small bowl, combine flour, baking powder, and baking soda.
In a large bowl, mix together brown sugar, oil, pumpkin pureé, eggs, milk, flavours and salt until well combined.
Add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Line a muffin tin with liners and evenly distribute the batter. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool completely.

Cappuccino Filling

Melt white chocolate and cream in the microwave in 30-second intervals until smooth.
Stir in Cappuccino Flavour Drops and allow the mixture to cool gradually at room temperature. This will help maintain a smooth, pourable consistency without solidifying too quickly.
Once cooled, fill piping bag. If you do not have, use a ziplock bag and cut the corner. Set aside.

Drizzle

In a bowl, whisk together the icing sugar, butter, cream, and Cheesecake Flavour Drops. You can also substitute this flavour and use Cappuccino Flavour for the drizzle as well to really amp up that coffee flavour.

Assembly

Gently insert the piping tip about 3/4 of the way into a muffin. Squeeze the piping bag to add the filling as you slowly pull it out. Repeat this process until all muffins are filled. Alternatively, if you don't have proper piping tips, use the back of a wooden spoon to poke a hole into each cooled muffin and fill Cappuccino Cream mixture.
Drizzle icing over top. Garnish with toasted pumpkin seeds if desired.

Notes

For this recipe we recommend using our oil-soluble Ginger Flavour Drops

Meet Jackie

Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.

Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.