13 November 2009

Pumpkin Muffins

This is a recipe for a very light, yet flavorful pumpkin muffin. It was so easy to make and so satisfying to eat! It would be really good made into mini muffins for an after-school snack for the kids.

From Gourmet November 2006
Makes 1 dozen

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1 1/4 cups plus 1 Tbsp sugar
1 tsp cinnamon

Preheat oven to 350. Put liners in 12 muffin cups or 6 jumbo cups.

Whisk together flour, baking powder, baking soda and salt in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice and 1 1/4 cups sugar in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. (I also finely chopped up some pecans and sprinkled them on with the cinnamon-sugar.) Bake until puffed and golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes. (Jumbo muffins should cook longer-about 35 minutes.)

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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