Monday, September 22, 2014

Recipe: Pumpkin Muffins with Cinnamon + Sugar Topping

This pumpkin recipe is my favorite and I make them often throughout the fall and winter seasons. I will bring them to Thanksgiving dinner so my family can take them home and enjoy the next morning. I recommend eating them right out of the oven or warming them in the microwave and enjoying with a mug of coffee or tea. Last week I had one with vanilla ice cream and it was amazing. They are also great snacks for toddlers. I love the cinnamon and sugar topping. If you love pumpkin you will love these.

Pumpkin Muffins
1 dozen

1 1/2 cup flour (I usually use at least 1/2 cup whole wheat flour)
1 teaspoon baking powder
1 cup canned pumpkin (15 oz can)
1/3 cup vegetable oil (I use canola)
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cup sugar (I usually only use 1 cup) + 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

1) Pre-heat oven to 350 degrees (oven rack in middle)
2) Whisk flour and baking powder in a small bowl
3) Whisk pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cup sugar, baking soda, and salt in a large bowl until smooth. Then, whisk in flour mixture until just combined
4) Stir together cinnamon and 1 tablespoon sugar in a small bowl
5) Divide batter into cups (3/4 full)
6) Sprinkle tops with cinnamon and sugar mixture
7) Cook for 25-30 minutes (puffed and golden brown)
8) Let cool in pan for 5 minutes, then transfer to cooling rack

This is also a great recipe to involve your kids. Ellie loves helping me bake the muffins. I do the measuring and she does the pouring, mixing, and sprinkling.


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