I have been desperate for Fall to appear here in the bay area, and despite my best efforts it still hasn't shown up. I reasoned that if I dress like it's fall and bake like it's fall, then fall will finally show up. Right? Well, apparently not because the temperatures are still in the high 70s, but this has not deterred me from turning on the oven and transforming our house to a sauna like state.
Anyone who knows me can tell you that I have an unnatural obsession with pumpkin. Which is why it surprised me when I was looking over my blog archive and it dawned on me that I have not published many of my pumpkin recipes. Well this must be fixed at once! This recipe is a keeper and all credits go to Smitten Kitchen. These small muffins are light and fluffy, yet they pack a wonderful punch of fall flavor and pumpkin spice. A perfect accompaniment to your morning coffee. Dare I say Pumpkin Spice Latte?
Prep time: 15 min
Cook time: 25 mins
Makes: 1 dozen
INGREDIENTS:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
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 plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
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 plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS:
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups. Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/2 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.
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups. Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/2 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 sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden 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.
