Pumpkin Muffins

Holy November. When did you get here?

October was birthday/harvest/promotion/family and more, but there is no excuse for me neglecting my little piece of the internet.

If you’re reading, thank you for still being here. I missed you.

These muffins will make your hands smell like cinnamon and your house smell like fall. It takes about 5 minutes to whisk them together, and although they are not the most healthy thing to eat, they are also not terrible. Pumpkin has tons of vitamins and antioxidants, and it adds moisture to the muffins that other baked goods might get from butter or more oil. You could add some flax seed or pepitas (aka pumpkin seeds) on top for a little extra fiber and crunch, but I went the cinnamon sugar route…and it is oh-so-delicious!

Is there anything you’d like to see me make? Looking for a particular holiday recipe but not sure where to start? Leave a comment and let me know!


Pumpkin Muffins

from Smitten Kitchen, from Gourmet (R.I.P.)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt 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 three-fourths 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.

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