Easy Pumpkin Muffins

Contributed By: Kay Davis

Ingredients:

1.5 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)

1.25 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

Method:

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, 1.25 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 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.


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