Tuesday, 18 October 2016

"Lactation" Pumpkin Spice Muffins




These muffin's are moist and delicious, similar to carrot cake but with a Fall flavor. The rich cream cheese frosting will also remind you of carrot cake — which isn't a bad thing! Make sure you toast the walnuts before using them; toasting brings out their nutty essence. All in all simply delicious!
 
These muffins can be made without the "Lactating element", I give you the swap! However, I have so many nursing Mom's coming to my blog 


(hundreds each day) that I wanted to give them one more recipe!
Baking gluten-free? For great results, substitute the King Arthur glutin free flour for the all-purpose flour in this recipe; depending on the Brewers Yeast you use, no other changes are needed, check tips below.

Lactation Pumpkin Spice Muffins   

Makes 18

Muffin

1 cup vegetable oil
1 cup brown sugar, packed
1/2 cup granulated sugar
4 large eggs
1 cup 100% Pure Pumpkin(Iused Libby available at most stores)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons Brewer Yeast (for non lactating muffins, eliminate this)
2 Tablespoons pumpkin pie spice or 1 Tablespoon cinnamon, 1 teaspoon each of ginger, nutmeg and cloves)
2 Tablespoons ground Flax Seed(if non lactating muffins, eliminate) 
1 3/4 cup all purpose flour (if making non lactating, 2 cups of flour)
1/2 cup toasted chopped walnuts
1 cup golden raisins (can substitute currents)

    Frosting

    8 ounces cream cheese, softened
    1/4 cup (4 Tablespoons) unsalted butter, softened
    2 Tablespoons Maple Syrup
    2 1/2 cups confectioner's sugar, sifted
    1/8 teaspoon salt 
    • I did not picture all the ingredients here, but wanted to show you the Brewers yeast and the type of pumpkin. The Brewers Yeast can be found at Whole Foods, Sprouts, PCC or most health food stores. I have also found it in the healthy food section at the grocery store.

    1. Preheat the oven to 350°F. Line a muffin tin with cupcake paper liners or butter and flour a muffin tin.
    2. Beat the oil and the sugars together until well blended.
    3. Beat in the eggs, then the pumpkin.
    4. Stir the baking soda, baking powder, salt, ground flax seed, Brewers Yeast and spice into the wet ingredients, then stir in the flour, beating gently to combine.
    5. Stir in the nuts and raisins.
    6. Pour the batter into the muffin pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into muffin comes out clean.
    7. Cool the muffins in the pan for 10 minutes, then remove to a rack to finish cooling
    8. To make the frosting: Beat the cream cheese and butter together.
    9. Beat in the maple syrup, then mix in the confectioners' sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable. 
    10. Frost the muffins if desired.  I like these muffins both frosted and unfrosted.

     

    Additional Tips from JJ


    • To toast nuts, place them in a single layer on a baking sheet and bake in a 350°F oven for 8 to 10 minutes, just until you can start to smell them; let cool before using.
    • The glutin free King Arthur flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour called for in your recipe; no additional ingredients or other changes needed.
    •  Glutin Free-Autolyzed yeast in a food product is generally considered gluten free. Brewers' yeast, when it's a by-product of beer, is not considered gluten free. Brewers yeast nutritional supplements, however, can be made from either brewer's yeast or sugar. Check the can of Brewers Yeast for information on that product.  

      Other Lactation Recipes 
      Banana Chocolate Chip Lactation Muffins
      Lactation Chocolate Chip Cookies
      Two Layer Lactation Brownie 
       
    • Amy, my daughter-in-law loves the Pumpkin Spice Lactation muffins!
          
      Just look at that sweet face! Just a couple hours old, our 11th grandchild, Katie.

             It has been a busy week! Katie was born! I took care of Katie's older brother Cooper at their home and we had a blast! While there I cooked several dinners, lactation muffins, some soup for lunch and made a cute little welcome home stork! 
    •  
       

    6 comments:

    1. Oh these look great! I am a lactating mom who came in to this blog from Cafe Mom. She highly recommends your lactation recipes. Thanks! Loren

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      Replies
      1. Hi Loren, thank you for commenting. I do get 80-150 hits a day from Cafe Mom! Cheers! JJ

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    2. This is perfect! I came here from Parents Blog. I am a new Mother and looking for lactation recipes. This one is perfect as I love spice pumpkin flavors. I love the other recipes on your blog too. Thanks Kera

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      Replies
      1. Hi Kera, I get a lot of hits from the Parents blog, I am happy she has put my recipes in her blog. Thanks for commenting! Cheers! JJ

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    3. Awesomeness!!!! Super good. Using organic pumpkin makes it taste different. Recommend using regular pumpkin. I made it both ways as soon as I saw your recipe, I had two cans and wanted to make and freeze them. Thanks for posting lactation recipes, yours are all great! Donna

      ReplyDelete
      Replies
      1. Hi Donna, thanks for the tip. I hadn't used the organic pumpkin in this recipe. Thank you for commenting! Cheers! JJ

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