breakfast, if you lived here

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    smittenkitchen.com/2006/10/promise-keeper-pumpkin-eater

    Pumpkin Muffins
    Letters, 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.

    princess_of_llyr, dzna, and 2 other people added this photo to their favorites.

    1. Tammi Marie 91 months ago | reply

      Yum yum, can't wait for the recipe. I made pumpkin cupcakes over the weekend...

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