I usually don't consider myself much of a baker - but I read about these pumpkin muffins on a food blog that I love, and they sounded so good. And this weekend was a crappy weather, low energy type of weekend. So what better to do.
I don't like pumpkin pie - but I think it's more about the texture than the pumpkin flavor. These were super easy to make, and big hit with us and my co-workers.
Here's the recipe. I think she left out the step about mixing the dry ingredients - but I figured that was just the flour and baking powder, since everything else was mixed into the wet ingredients. And she doesn't mention the number of muffins this makes. I think this makes about a dozen muffins. I did 1.5 times this recipe,'cause I figured I might as well just use the whole can of pumpkin.
I think they might be nice with some raisins or dried cranberries added, maybe next time.
Pumpkin MuffinsLetters, Gourmet, November 2006
Adapted from the American club, in Kohler, Wisconsin
1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ 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 degrees F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1¼ 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 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.