My mom directed me to this pumpkin muffin recipe the other day, and I was so intrigued by her exclamations of rapture that I just had to try it out for myself. As usual, I adapted the original recipe a bit to suit my own tastes, but I'm pretty sure the end result would suit anyone who enjoys a little pumpkin spice in their day. I literally just made these this morning, and they took almost no effort and only about 10 minutes of prep time. Here's what you'll need:
1.5 cups flour
1 tsp baking powder
1 can pureed pumpkin
1/3 cup vegetable oil (I substituted applesauce and got really moist muffins)
2 eggs
1.5 tsp pumpkin spice (if you don't have any, substitute a mixture of cinnamon, nutmeg, and a tiny pinch of cloves)
1.25 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon + 1 Tbsp sugar
Preheat your oven to 350. In a small bowl, whisk together the flour and baking powder; set aside. In a larger bowl, mix the pumpkin, oil, eggs, pumpkin spice, sugar, baking soda and salt until smooth. Add the flour mixture at intervals and mix until blended.
Mix the cinnamon and sugar in a small bowl.
Fill muffin tins to 3/4 with batter, then sprinkle the tops with the cinnamon/sugar mixture. I have a cinnamon/sugar grinder that I use for cinnamon toast and things like that, and it works great for these muffins. Bake the muffins on the center rack of your oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center of the muffin comes out clean.
Allow the muffins to cool a bit before removing them from the tin. Serve with fresh coffee or chai tea lattes--perfect for these chilly autumn mornings.
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