Pumpkin Muffins
Servings: 12 muffins
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups sugar
- top with
- 1 tablespoon sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°
- Line a muffin pan with 12 cupcake liners or spray the muffin pan with a baking spray so the muffins easily release from the pan.
- In a medium bowl whisk flour, baking powder, baking soda, and salt.
- Add in the pumpkin, oil, eggs, pumpkin pie spice and sugar.
- Mix completely with a spatula until all ingredients are combined.
- Place 3 tablespoons of batter into each muffin pan compartment.
- Sprinkle cinnamon sugar mixture generously over the top of each muffin.
- Bake muffins for 25 minutes, test with a toothpick and bake until it comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then remove from the pan.
Notes
I've added in 1/2 cup shaved coconut and 1/2 cup chopped pecans without altering the recipe and they baked up beautifully. I also topped each muffin with a few pieces so they stuck out on top. (so allow 3/4 cup of each) add these additions when you mix in the pumpkin.
This recipe is adapted from American Club Wisconsin, Gourmet Magazine.