Looking for Pumpkin Muffin recipes, you’ll find many different ones. I always go through the ingredient list, how much it calls from each and that can give you a good idea if the batter will turn into a moist muffin or a very dry one. This combination from Deb at Smitten Kitchen, is definitely a winner, and the cinnamon and sugar mixture to sprinkle on top… is genius.
I can say, that having them just a few inches away from where I’m sitting and writing this post, it makes you want to reach out and grab one to munch while working!
Recipe from Smitten Kitchen
Yields 12 muffins
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-ounce can)
⅓ cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice*
1 ¼ cups plus 1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
- Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
- In a large bowl, mix together baking powder, pumpkin purée, oil, eggs, pumpkin pie spice, 1 ¼ cups sugar, baking soda and salt until smooth.
- Whisk in flour mixture until just combined, careful of not over mixing.
- Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
- Divide batter among muffin cups (each should be about ¾ full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
- Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
- If you can’t find Pumpkin Pie Spice where you live, you can make your own (this makes enough for the tablespoon required for this recipe): ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves and ½ teaspoon ground ginger.
© 2013, The Foodies' Kitchen. All rights reserved.