I have a confession. I stopped making ‘proper’ coffee at
home. I have about 6ish sips from a cup of instant while getting ready at home.
And then I do everything I can to drive past Tim Hortons on my way to work.
This is one of the seasons that are hard to resist. Why? Pumpkin Spice Muffins.
The muffin part – well, I keep hoping that they’ll taste like my mom’s. And
they don’t. And I keep coveting that tower of cream cheese icing they pipe down
So – this is the weekend to unearth the recipe, and give it a
The spice mixture was enhanced. Had there been nutmeg, it
would have been added. And no raisins could be found, craisins were added. And the flour was topped up with about 1/8 or more cup of chick pea
flour. Weird. Weird that it was on hand, that is.
No wait. There was another minor alteration. Mashed carrots
were used in place of the pumpkin. :)
Trust me, you
won’t know the difference.
With that said, here goes:
Beat eggs slightly. Add sugar, oil and pumpkin and beat
thoroughly. Sift dry ingredients over creamed mixture. Blend until smooth, then
stir in raisins.
Bake at 350º for 30 minutes, or until toothpick comes out
If you are interested, here
is the original ingredients list:
Labels: pumpkin spice, pumpkin spice muffin, Recipe