Name: Pumpkin Spice Honey Mustard Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12
Ingredients: 2 large eggs, at room temperature; 1 cup canned pumpkin purée; ¾ cup packed brown sugar; ½ cup canola oil; ⅓ cup apple juice; 2 tsp honey mustard; 2 tsp pure vanilla extract; 1 ½ cups all-purpose flour; ½ cup large-flake oats; 1 ½ tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; 1 tsp ground ginger; ½ tsp dry mustard powder; ½ tsp ground cloves; ½ tsp ground nutmeg; ¼ Tbsp ground allspice; ½ cup semi-sweet chocolate chips, plus more for garnish

Full of warm, aromatic spices, these Pumpkin Spice Honey Mustard Muffins are moist and delicious. With a couple of secret ingredients and the perfect amount of chocolate chips, they’re sure to become one of your favourite muffins to bake (and to eat!).

Ingredients

2 large eggs, at room temperature

1 cup canned pumpkin purée

¾ cup packed brown sugar

½ cup canola oil

⅓ cup apple juice

2 tsp honey mustard

2 tsp pure vanilla extract

1 ½ cups all-purpose flour

½ cup large-flake oats

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp dry mustard powder

½ tsp ground cloves

½ tsp ground nutmeg

¼ Tbsp ground allspice

½ cup semi-sweet chocolate chips, plus more for garnish

Instructions

Preheat the oven to 350°F. Place the rack in the centre of the oven. Line a muffin pan with papers.

Whisk together the eggs, pumpkin purée, brown sugar, oil, apple juice, honey mustard and vanilla in a large bowl until smooth. In another large bowl, stir together the flour, oats, baking powder, baking soda, salt, spices, and mustard powder. Stir in the chocolate chips. Add these wet ingredients to the dry ingredients and stir just until incorporated. Scoop into the muffin cups so they’re close to being full and sprinkle with more chocolate chips.

Bake for 18–22 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let the muffins cool in the pan on a wire rack for about 5 minutes, then remove the muffins from the pan and let cool completely on the rack. The muffins keep well in an airtight container for up to 3 days on the counter, or can be frozen for up to 2 months.