Pumpkin-Ale Muffins
32
- Prep Time10 min
- Total Time32 min
- Makes12 muffins
(Photo: Erik Putz)
These muffins are a fall favourite, but if you want to make them year-round (they’re that good), and can’t get your hands on pumpkin ale, cream ale works just as well.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin-pie spice
1/2 tsp salt
2 eggs
1 cup brown sugar
1 cup pure pumpkin purée
1/3 cup pumpkin ale or cream ale or apple juice
1/4 cup canola oil
1 tsp vanilla
STREUSEL
3 tbsp all-purpose flour
2 tbsp pepitas
2 tbsp brown sugar
2 tbsp unsalted butter
1 tbsp quick oats
GLAZE
2/3 cup icing sugar
2 tbsp pumpkin ale
Instructions
PREHEAT oven to 350F.
STIR flour with baking soda, pumpkin-pie spice and salt in a medium bowl.
WHISK eggs with brown sugar in a large bowl. Whisk in pumpkin purée, 1/3 cup ale, oil and vanilla. Whisk flour mixture into pumpkin mixture until combined. Spoon batter into greased muffin tin.
MIX flour, pepitas, brown sugar, unsalted butter and quick oats, and sprinkle over batter.
BAKE in centre of oven for 20 to 22 min.
WHISK icing sugar and pumpkin ale in a small bowl. Spoon over top of muffins.
Ingredient Tip: Pumpkin ale is sold in beer or liquor stores during the fall. Cream ale works just as well, or apple juice makes a kid-friendly substitution.
Make the loaf cake version of these muffins with our Pumpkin-Ale Sweet Bread Recipe.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.