{"id":75674,"date":"2025-02-08T11:28:41","date_gmt":"2025-02-08T11:28:41","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/pumpkin-cocoa-almond-spread-muffins\/"},"modified":"2025-02-08T11:28:41","modified_gmt":"2025-02-08T11:28:41","slug":"pumpkin-cocoa-almond-spread-muffins","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=75674","title":{"rendered":"Pumpkin Cocoa Almond Spread Muffins"},"content":{"rendered":"


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A couple of weeks ago, my husband went to California to visit family and when he came back, he told me that I should try this spread sold by Trader Joe\u2019s called Cocoa Almond Spread. He mentioned his mom enjoyed eating thin bagels with a layer of this spread for breakfast. So you know me\u2026I had to try it. Got my thin bagels and went to Trader Joes\u2019s for this spread and let me tell you that is delicious!\u00a0 BUT because it\u2019s Fall season I thought about making pumpkin spice cupcakes and adding some of this spread on top.<\/p>\n

The muffins are packed with pumpkin flavor, spices and other delicious things. I added a teaspoon of this cocoa spread on top and using a toothpick I swirled it gently.<\/p>\n

Let\u2019s start with the recipe and if you would like to watch how I made this, visit me on Instagram.<\/a><\/p>\n

Yield one dozen regular size muffins,<\/p>\n

Ingredients<\/strong><\/p>\n

For the muffin batter<\/strong><\/em><\/p>\n

1 and 1\/2 cups of all -purpose flour<\/p>\n

1 teaspoon baking powder<\/p>\n

1\/2 baking soda<\/p>\n

2 teaspoons of pumpkin spice<\/p>\n

1\/2 teaspoon salt<\/p>\n

2 large eggs at room temperature<\/p>\n

3\/4 cup white granulated sugar<\/p>\n

1\/2 cup light brown sugar<\/p>\n

3\/4 cup pumpkin puree, not pumpkin pie filling<\/p>\n

1\/2 cup canola oil<\/p>\n

1\/4 cup orange juice<\/p>\n

For the cocoa swirl<\/strong><\/em><\/p>\n

Cocoa Almond Spread<\/a> from Trader Joe\u2019s or any other spread that you prefer. Heat it for 20 seconds so you can thin it out a bit and let it cool off a bit before using it to swirl.<\/p>\n

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Directions<\/strong><\/p>\n

1.- Adjust the oven rack to the lower third position and preheat oven 375 F degrees. Line your muffins with paper cups.<\/p>\n

2.- You don\u2019t need a mixer for this recipe. In a large bowl mix all the dry ingredients: flour, baking powder, salt baking soda and pumpkin spice. Set aside.<\/p>\n

3.- In a medium bowl whisk the eggs with the granulated and brown sugar. Add the pumpkin puree, oil and orange juice. Mix well.<\/p>\n

4.- Pour the wet ingredients into the dry ingredients and gently mix with a spatula. You might see a few lumps, so do not overmix.<\/p>\n

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5.- Pour the batter evenly into the muffin tin. Fill them up to 3\/4.<\/p>\n

6.- Using a teaspoon, drizzle some of the melted cocoa almond spread the top of each muffin cup. Using a toothpick swirl the chocolate. Don\u2019t be afraid of swirling!! Make good swirls so it looks pretty.<\/p>\n

7.- Bake muffins for about 20 minutes. Muffins are done baking when you insert a toothpick, and it comes clean or with a few moist crumbs.<\/p>\n

8.- Let them cool completely and enjoy.<\/p>\n

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