Either you love pumpkin spiced beers or you hate them. There’s little room for indifference. And people are adamant about letting you know which side they fall on. Wars have been waged on all social media fronts (which are incredibly entertaining, I must say) about why this is either the best beer style known to man or the worst, most horrific thing to happen to the craft beer world.
Let’s talk about it, shall we? Pumpkins have an extremely subtle and delicate flavor profile, which tend to be no match for the strong flavor profiles of traditional malts and hops. Even crazier, pumpkins have little to no fermentable sugars. So no help in the brewing process there, either. However, it’s the wonderful concoction of warm, fall-time spices associated with pumpkins that make pumpkin spiced ales such a popular style. It’s like we’re drinking Grandma’s famous pumpkin pie.
Every Autumn, I can’t wait for the release of several local Pumpkin Spiced Ales, including Penn’s Pumpkin Roll Ale. It’s spicy, nutty, and has a touch of caramel roastiness. Basically, this brew is begging to be baked with, and I’m always up for the task. So I came up with a pumpkin roll-esque recipe that included all my favorite fall-time flavors.
We present to you these Pumpkin Ale Mini Muffins with Bourbon Cream Cheesing Icing, wheew. Long name but trust me, they’re good, real good. Like good luck not eating the entire batch in one sitting good. But no worries, bathing-suit season is officially over and it’s time for pumpkin spiced (beer) everything. Who’s with me?!
While we’re feeling festive, let’s throw some Bourbon into the mix, too! Wigle came out with this incredible bourbon that I frankly cannot get enough of. And because of this newfound love affair, I’ve found myself plotting more and more ways to incorporate this bourbon into daily dishes, because apparently just drinking it isn’t cutting it anymore. Ahhh, new love.
So without further ado, I present to you this warm and inviting dessert perfect for welcoming the cooler days ahead.
- 1 and 3/4 cup all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 and 1/2 tsp homemade whiskey vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup Pumpkin Roll Ale by Penn Brewery
- 3 TBSP pure maple syrup
CINNAMON SUGAR COATING
- 1/4 cup (1/2 stick) butter
- 1/2 cup white sugar
- 2 Tablespoons ground cinnamon
BOURBON CREAM CHEESE ICING
- 4 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1 cup powdered sugar
- 1/2 tsp homemade whiskey vanilla extract
- 2 tsp Bourbon from Wigle Whiskey
- Preheat oven to 350°F. Spray mini muffin tin with nonstick spray. Set aside.
- In a large bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside. In a medium sized bowl, whisk together the melted butter and light brown sugar. Add the egg and whisk for about 1 minute. Add the whiskey vanilla extract, pumpkin puree, beer, and maple syrup. Slowly pour wet ingredients into the dry. Stir together until just combined – do NOT overmix.
- Using a small spoon (I used a Tablespoon), spoon the batter into the muffin tins, about 2/3 way full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar.
- Time to make the Bourbon Cream Cheese Frosting. In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar, vanilla extract, and Bourbon. Whip until airy, about 2 minutes longer. Store in refrigerator in an airtight container.
Cheers N’at– Devon and Tim