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Pumpkin Spice Muffin

Prep Time 15 minutes
Bake 25 minutes

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