I don’t know about you, but I just can’t get enough of pumpkin spice and everything nice!
I’ve busted out the pumpkin spice scented candles, got my glass pumpkins out and I’m ready to wear my extra layer of fall clothing.
The other day I had made my banana oat muffins and decided to add a little pumpkin puree to the mix. I added a little too much and my muffins were way too chewy. I didn’t want to throw them out so I decided to rip them into small pieces and bake them for a few extra minutes in the oven.
Then I thought, why not make a trifle? Anything with whipped cream has my attention and then combine it with cake, fruit, chocolate or pretty much anything and I’m happy!
I added a little of Muirhead Pecan Pumpkin butter into the whipped cream and it was just heaven in my mouth! Did I mention I love pecan pumpkin butter? It’s pretty much autumn in jar. If you haven’t tried it yet, just head to your closest Williams Sonoma store and I’m sure they are demonstrating it.
Using muffins to create a trifle is quick and easy dessert. You could even add cake box batter and it will work just as good! I like to place the crumbled pieces in the oven just until it crisps up. This will help it withstand the cream a little better not making the dessert so soggy.
Pumpkin Spice Trifle
- 6 pumpkin spice muffins (for recipe, scroll down)
- 1 cup of heavy cream (250 ml)
- 1 tablespoon of Muirhead Pecan Pumpkin Butter
- 6 cups/mini bowls
- Preheat oven to 375 degrees
- In a mixer whip the cream until firm peaks form.
- Fold in the pecan pumpkin butter until it is thoroughly combined.
- Place in refrigerator.
- Break up muffins into small pieces and place on a baking pan.
- Let it bake until it crisps up in the oven (about 7-10 minutes)
- Let the muffin pieces cool (or else it will melt your whipping cream)
- In small cups or mini bowls, add a layer of crumbled muffin pieces followed by a layer of pecan pumpkin butter cream.
- Continue until the cup if full.
- Sprinkle a little ground cinnamon on top to finish it off.
Pumpkin Spice Muffins
Serves: 12 muffins
- 1 egg well beaten
- 1 cup of flour
- 1 cup of milk
- 1 cup of organic rolled oats
- 1/2 cup of natural pumpkin puree
- 1 teaspoon of ground organic cinnamon
- 1 teaspoon of ground organic nutmeg
- 1 mashed banana
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1/4 cup of organic cane sugar
- Preheat oven to 400 degrees.
- Sift flour, baking powder, baking soda and salt into a bowl.
- In a separate bowl, combine eggs and sugar.
- Add the banana and pumpkin puree into the wet mixture.
- Add cinnamon and nutmeg.
- Mix the flour mixture into the wet mixture.
- Place in muffin pan and bake for 15-20 minutes.