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.