Pumpkin Muffins


Recipe by Gourmet Magazine 2006

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-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups of sugar
1 Tbsp sugar (for the topping)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (for the topping, which of course you can skip)

Place muffin liners inside the muffin cups. I prefer to have all of them one color, but I’m a little neurotic so do as you please. Preheat oven to 350F.

Whisk together flour and baking powder in a small bowl.

Note: Here’s the deal with pumpkin-pie spice: they sell it at most grocery stores right now.  But I’m not a fan of a one purpose type spice so I put in 1/8 of a teaspoon of cinnamon, nutmeg, cloves, ginger, and allspice.  So if you don’t have pumpkin-pie spice you can do what I did.

Whisk together pumpkin puree, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.