…has ended. At least, I think so. I think I will tweak this recipe a little bit more just to make them 1) a little less sweet and 2) a little more healthy (whole wheat flour added in). Still — these muffins are bakery-worthy. They are just as yummy toasted the next day. And even yummier with a good cup of pumpkin spice coffee. (Which we happen to have on hand — we’re normally straight up coffee for us, but it’s an innate drive to buy this flavor of coffee every October at our house.)
PUMPKIN MUFFINS
Gourmet Magazine, Nov. 2006
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 can solid pack pumpkin
1/3 cup vegetable oil
2 large eggs
3 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp ground cloves
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
Topping: 2 T. sanding (coarse) sugar or raw sugar
Preheat over to 350°F. Grease a 12-cup muffin pan or line with paper liners. In a small bowl, whisk together flour and baking soda.
In a large bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, cinnamon, ground cloves, sugars, baking soda, and salt until smooth. Add flour mixture to pumpkin mixture using a whisk until just combined.
Divide batter among muffin cups (3/4ths full each), then sprinkle tops with sanding sugar. Bake until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin comes out cleanly, 14-17 minutes. Cool in pan on rack for 5 minutes, then transfer muffins from pan to rack and cool. Makes 12 generous-sized muffins.
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Rachel (3 years ago)
Oh YUM! Those look so great! I need to get on making some asap. This is my first visit to your blog and I’ve found so much to be inspired by!