Friday, September 24, 2010

12 in 12 Challenge: Recipe 7 - Pumpkin Spice Muffins

We had some extra pumpkin in the fridge left over from when I made pumpkin bread the other day. I wanted to make something different, something yummy, and something fun. I met all of those criteria with these Pumpkin Spice Muffins.


1-1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp. pumpkin spice (I made my own with 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg and 1/8 tsp. cloves)
1-1/4 cups plus 1 Tbsp. sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1. Put oven rack in center position and preheat oven to 350-F. Put liners in muffin cups (we were out of muffin liners, so I greased the muffin pan)
2. Whisk together flour and baking powder in a small bowl.
3. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1-1/4 cups sugar, baking soda and salt in a large bowl until smooth, then whisk in flour mixture just until combined.
4. Stir together cinnamon and remaining 1 Tbsp. sugar in another bowl.
5. Divide batter among muffin cups (each should be 3/4 full) - I used 1/4 cup of batter in each muffin cup
6. Sprinkle tops of muffins with cinnamon-sugar mixture.
7. Bake until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin comes out clean - 25-30 minutes.
8. Cool in pan on a rack for about 5 minutes and then transfer muffins from pan to rack and cool.

My Evaluation:
These are awesome. So yummy, so fall-ish. I would definitely make these again. :)

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