Pumpkin Spice Muffins

Cozy up with the flavors of fall! Our Pumpkin Spiced Goat Milk Muffins are baked with real pumpkin, warm spices, and creamy Summerhill Goat Milk for an irresistibly soft and moist texture. Perfectly balanced between sweet and spiced, these muffins make a delicious breakfast, snack, or seasonal treat you’ll want to enjoy all autumn long.

Ingredients

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
1 cup pumpkin purée
½ cup Summerhill Goat Milk
½ cup vegetable oil (or melted butter)
2 large eggs
¾ cup brown sugar (packed)
¼ cup granulated sugar
1 tsp vanilla extract
½ cup chocolate chips

How to Make It

Preheat the oven to 350°F. Line or grease a 12-cup muffin tin.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, whisk pumpkin purée, Summerhill Goat Milk, oil, eggs, sugars, and vanilla until smooth.
Gently fold the dry ingredients into the wet until just combined (do not overmix).
Divide batter evenly into the muffin tin. Top with nuts or cinnamon-sugar if desired.
Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly and ENJOY with a cold glass of Summerhill

Goat Milk vs. Cow Milk

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Ingredients

1 oz cocoa powder
1 small sweet onion, quartered
3 Tablespoons olive oil
2 Tablespoons fresh thyme leaves
Kosher salt and pepper
1 cup Summerhill Goat milk
⅓ cup basil pesto
Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!