I love most anything pumpkin. I have been looking for a good pumpkin muffin recipe and I found this one. They were great and will definitely become a staple in our home.
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 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
*This is something I don't buy because I have all the things that make it up. It's just 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg.
2 teaspoon cinnamon - divided
pinch nutmeg
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Put oven in middle position and preheat oven to 350. Put liners in muffin cups or spray with PAM. Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 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 1 teaspoon 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.
2 teaspoon cinnamon - divided
pinch nutmeg
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Put oven in middle position and preheat oven to 350. Put liners in muffin cups or spray with PAM. Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 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 1 teaspoon 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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