Pumpkin Muffins
Total Time
50-55 minutes
Prep Time
10-15 minutes
Cook Time
25-30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 muffins
- 1 1/2 cups all-purpose flour (have successfully swapped whole wheat flour for half)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
- 1 cup (original recipe) to 1 1/3 cup (what I use these days; makes it even more rich) canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling, which is sweetened and spiced)
- 1/3 cup vegetable or another neutral cooking oil
- 2 large eggs
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
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Preparation
Step 1
Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.
Step 2
Stir or whisk together flour, baking powder, baking soda, salt, and spice in a small/medium bowl.
Step 3
In a larger bowl, whisk together pumpkin, oil, eggs, and 1 1/4 cups sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).
Step 4
Stir together the last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.
Step 5
Bake until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Step 6
Cool in the pan on a rack for five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Step 7
Save recipe for the next time?
Chef's notes
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
New favorite adaptation 10/28/13, Sweet Potato Muffins:
Roast a medium-to-large orange-fleshed sweet potato (pricked all over with a fork, at 350 for 45 minutes to an hour) until very tender. Let cool completely. (Can do this a day in advance; store in fridge.) Either mash or run potato flesh through a potato ricer. Measure 1 1/3 cup from this and continue with recipe below as printed.
Do ahead:
Most muffins don’t keep well, but these are excellent on Day 2 (after being stored in an airtight container at room temperature) and not bad at all on Day 3. If longer, I’d keep them in the freezer until needed.
