Saturday, October 10, 2009
The Best Pumpkin Muffins
It is definitely fall here in Ohio. The leaves are turning, some are falling, the black walnuts are landing with loud thuds (over a 1000 so far! We know because we have to pick them up before we mow and my husband likes to count them :-)) and the air is brisk. All we needed were some pumpkin muffins. These are delicious!
Gourmet November 2006
1 1/2 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
1 1/4 cups plus 1 Tbsp sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven rack in middle position and preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
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 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick inserted into 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.
I found this recipe for make your own Pumpkin Pie Spice. Of course I was out of it...
Pumpkin Pie Spice
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend.