Saturday, October 15, 2011

Pumpkin Muffins! Yummo

I don't usually do recipes, but there has been a lot of talk about pumpkin muffins, and I just so happen to have an awesome recipe, so I decided to share. These muffins are so yummy and so moist and so delicious. They are one of my families favorite fall treats.


This recipe makes 1 dozen regular size muffins or 30 mini muffins.

1 ½ cups all-purpose flour or 1 ½ cups whole wheat flour
1 teaspoon baking powder
1 15 ounce can solid-pack pumpkin
1/3 cup canola oil
2 large eggs
1 teaspoon pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
½ teaspoon cloves
½ teaspoon nutmeg
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt

1 tsp cinnamon
1 tablespoon sugar

12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups or a mini-muffin pan.


Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
1. Whisk together flour and baking powder in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl.
4. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.

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

1 comment:

  1. There is nothing better than the smell of warm muffins out of the oven...and this recipe looks delicious for this time of year. We will have to try baking them here.


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