Pumpkin Muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (mushed)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 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 the batter among muffin cups (each should be about 3/4 full), then sprinkle the tops with cinnamon-sugar mixture. Bake until puffed and golden brown about 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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