Expat Life Fall Food Recipes Seasons

Muffins à la citrouille / Pumpkin Muffins! {recipe}

November 3, 2015

L’automne est l’époque de l’année où il fait bon être confortable chez soi et recommencer à utiliser le four. (Mmmm, l’odeur des patisseries tout juste cuites !) Quand j’ai reçu une invitation pour aller à une fête d’Halloween chez une amie le week-end dernier, j’ai voulu préparer quelque chose qui évoquait fortement l’automne et utiliser le plus automnal des ingrédients: la citrouille ! J’avais quelques boîtes de purée de citrouille de l’épicerie de Maud et je voulais faire quelque chose d’amusant et impressionnant, mais aussi facile et rapide. Vous vous demandez sûrement quelle sorte de gourmandise sucrée on peut faire avec de la purée de citrouille ? Voici quelques idées: cookies à la citrouille, pain de citrouille, beurre de citrouille, tarte à la citrouille, gâteau à la citrouille, donuts à la citrouille, glace à la citrouille, cheesecake à la citrouille, scones à la citrouille, pancakes à la citrouille … et la liste continue ! Voici une recette de muffins à la citrouille glacés au sirop d’érable, que j’ai légèrement modifiée à partir d’une recette de Donal Skehan (recette originale ici, où vous trouverez également une jolie video!).

The autumn season is when we can all get cozy and start using the oven again. (Mmmm, the smell of baked goods from the oven!) So, when I was invited to a friend’s party for Halloween this past weekend, I wanted to bake something that screamed fall using the most October-esque ingredient: pumpkin! I had a few cans of pure pumpkin purée from l’épicerie de Maud and wanted to bake something fun, impressive yet quick and easy due to my busy schedule. What sort of sweet gourmandises could one make with pumpkin purée you may ask? Here are some ideas: pumpkin cookies, pumpkin bread, pumpkin butter, pumpkin pie, pumpkin cake rolls, pumpkin donuts, pumpkin ice cream, pumpkin cheesecake, pumpkin scones, pumpkin pancakes … and the list goes on!

Here’s a recipe for Maple Glazed Spiced Pumpkin Muffins that I edited slightly from Donal Skehan (find his original recipe here where there’s also a lovely video for my fellow visual-learners!). 

** Pour ceux en dehors des US qui ne peuvent pas se procurer de purée de citrouille, vous pouvez en faire à la maison en cuisant au four puis en écrasant une citrouille. (Voici la recette…en anglais mais c’est très simple !)

** For those outside of the US who do not have access to specialty shops that sell pure pumpkin purée, you can make it at home by baking then blitzing a sweet pumpkin. (Here‘s a recipe for that!)

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Maple Glazed Spiced Pumpkin Muffins

  • Servings: Makes around 12 muffins
  • Difficulty: Easy
  • Print

Ingredients

– 240g farine tout usage / 240g of plain flour

– 2 teaspoons (10 ml) de levure chimique / 2 teaspoons of baking powder

-1 teaspoon (5 ml) bicarbonate de soude / 1 teaspoon of baking soda

-1 teaspoon (5 ml) extrait de vanille / 1 teaspoon of vanilla extract

– 200g sucre glace / 200g of caster sugar

– 1 teaspoon (5 ml) cannelle / 1 teaspoon of cinnamon

– 1/2 teaspoon (2.5 ml) gingembre moulu / 1/2 teaspoon of ground ginger

– 1/2 teaspoon (2.5 ml) des épices pour le pain d’épices / 1/2 teaspoon of gingerbread spice mix (or whatever you prefer! that’s what I had handy)

– 1/2 teaspoon (2.5 ml) all spice / 1/2 teaspoon of all spice

– 80ml huile de tournesol / 80ml of sunflower oil

– 400g purée de citrouille / 400g of pumpkin purée

– 2 grand œufs de poules élevées en plein air / 2 large free range eggs

Pour le glaçage / For the icing:

– 90g sucre en poudre / 90g of icing sugar

– 2 1/2 tablespoons de sirop d’érable / 2 1/2 tablespoons of maple syrup

– 40g noix, légèrement émincés / 40g of walnuts, roughly chopped

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Method

– Préchauffer le four à 180°C / Heat oven to 350°F (180°C)

– Placer les caissettes en papier à muffins dans le plateau à muffins. Mettre les ingrédients secs dans un bol et faire un récipient en utilisant le dos d’une cuillère en bois. / Line a muffin tray with paper cases. Place the dry ingredients into a bowl and make a well using the back of a wooden spoon.

– Ajouter les ingrédients humides et mélanger le tout (mais pas trop !). Diviser le mélange entre les 12 caissettes en papier et placer le plateau à muffins dans le four et faire cuire 20 minutes. / Add in the wet ingredients and mix until you have a smooth batter. Don’t over mix. Divide the mixture amongst the 12 paper cases and place the whole tray into the oven to bake for 20 minutes.

– Quand les muffins sont au four, préparez le glaçage en combinant le sirop d’érable et le sucre en poudre avec un fouet jusqu’à c’est raide mais liquide. Quand le muffins sont assez froid, finir en ajoutant le glaçage. Saupoudrer (assez vite !) les noix avant que le glaçage se solidifie. / While the muffins are baking, prepare the glaze by whisking the maple syrup and icing sugar together until you have a stiff yet runny mix. When the muffins have cooled completely on a wire wrack, drizzle with the maple syrup glaze (or better yet, dip the muffins head first into the mix and turn gently) and scatter over the nuts before the glaze sets.

Bon muffin !

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8 Comments

  • Reply Todd V November 5, 2015 at 4:38 am

    Found your website through a comment you made on Frenchfriesandapple pie blog. Looks interesting. You make the rare bi-lingual posts – twice the work. :-). Not to make you miss “home” , but I just had a Pumpkin Spice Chai Latter at Coffee Bean and Tea Leaf in NYC. I’m from the Midwest but have lived in Manhattan for 4 years. I worked for Credit Agricole for ten years in the middle of my career, and hence my interest in France/the french and expatriates on both sides of the equation. although I never lived in France, nor learned French fluently. Hope you are enjoying your adventure!
    Todd V

    • Reply Grenobloise November 9, 2015 at 1:45 pm

      Hi Todd! Your comment made my day and I am glad to know about how you’ve found me! PSL won’t make me miss home because I get it when I’m in Lyon (from Starbucks.. Prob. not as good as the places you mentioned!). 😉 YES!!! Bilingual blogging IS twice the work! It is why many of my posts have very little writing — it’s just too time-consuming for me most of the time. But, it is totally worth it! From the Midwest to NYC — what a change! I hope NY is treating you well. Where in the Midwest are you from? Planning on visiting France? I hope you subscribe to my blog — hope to hear from you again. I will be posting more expat-related things soon. Take Care.

      • Reply Todd V November 10, 2015 at 5:00 am

        Glad it made your day! So are you a Grenobloise or a Lyonaisse? 🙂 I ‘m from Illinois. Spent many years in Chicago (wonderful town), then a few years in Detroit (more interesting than you might think) and now in New York( NYC speaks for itself ). Don’t know when I might visit France again – was last there in 2010. I enjoy your blog so I will be glad to subscribe.

        ToddV

        • Reply Grenobloise November 10, 2015 at 3:20 pm

          Hi Todd. I live in Grenoble so I am a “Grenobloise” — thus the same of this blog. 😉
          I’d love to visit Chicago! I’d like to see Detroit as well…I am an artist so I know some artists moving there. I’m just another artist who was priced out of NYC.
          Thanks for subscribing, ttys!

          • Todd V November 10, 2015 at 4:32 pm

            You’re right – there are artists moving to Detroit or the Detroit area. I noticed that starting to happen my last few years there in 2007-2010. It got a certain amount of publicity. Although large chunks of Detroit are in very bad shape, there are a number of pockets that are nicer or coming back. It also has the largest (I think) outdoor market in the US. You wouldn’t believe it until you see it. It’s called the Eastern Market.

            I’ll quit rambling. Bon Jour!

  • Reply Todd V November 5, 2015 at 4:41 am

    Sorry for the sloppy typos. I obviously meant latte. And there was supposed to be a capital “Although I never….

  • Reply ludmilla November 5, 2015 at 10:09 pm

    Merci pour cette jolie recette

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