I was baking these yummy muffins first time last week on our Fall Break. As the sweet and spicy aroma of the muffins arose from the oven, our boys came to the kitchen wanting to know, what was it that smelled So Good?!
Pineapple and carrots makes these muffins plummy and the pumpkin pie buttercream crowns them with the most delicate frosting. I was wondering what the pumpkin pie spice is all about as I read this recipe from the Vanilla Bean Baker. I was hoping that I might get this pumpkin spice either from the English Shop or from the U.S. store in downtown - But Paula, the author in the Vanilla Bean Baker, was able to help me with the recipe of the pumpkin pie spice - Thank you Paula!
In case there is someone else who doesn't have a recipe to the pumpkin pie spicemix, I will share her recipe here:
Pumpkin Pie Spice:
2 tablespoons of Cinnamon
1 teaspoon of Nutmeg
2 teaspoon of Ginger
1 teaspoon of Allspice
1 teaspoon of Cloves
- Place all spices together in a small bowl and whisk together until all combined. Store in an airtight container.
You will find the recipe to these delicious Carrot Pineapple Muffins here.
The recipe made 12 medium sized muffins and a small cake - 9 cm x 22 cm / 4 inches x 9 inches.