Pumpkin Muffins
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
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1¼ cups sugar
½ teaspoon baking soda
½ teaspoon salt
Topping
1 teaspoon cinnamon
1 tablespoon sugar
Preheat oven to 350 degrees.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth. In another bowl whisk together the remaining ingredients, and pour the flour mixture until just combined.
Stir together cinnamon and sugar for topping in a small 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.
Who doesn't love pumpkin recipes in the fall? Who else has been baking up a storm this month in preparations for Thanksgiving?
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6 comments:
I love pumpkin!!! Might have to try this one -- thanks!
yummy! I will have to try it!
Wow! These look delish! Thanks for the recipe!
Those sound really tasty. They're low fat right? ;-)
ooooh so yum! Thanks for the recipe!
That looks so good.
Please enter me.
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