crimped-up joy

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.

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Taken on October 24, 2006