Wednesday, November 4, 2009

Pumpkin Muffins

I love fall, and I love making food that tastes like fall. Pumpkin muffins are particularly fun to make, because the pumpkin helps them stay nice and moist. These were so good I decided to bring them to our Sunday school class where I immediately became very popular. :)

Pumpkin Muffins
via Smitten Kitchen

  • 1 c canned pumpkin
  • 2 eggs
  • 1 1/4 c sugar
  • 1/3 c vegetable oil
  • 1 1/2 c flour
  • 1 tsp pumpkin pie spice, or spice mixture with proportions equivalent to recipe from pumpkin pie recipe on back of can
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

  1. Preheat oven to 350 degrees. Grease or line 12 muffin cups.
  2. Whisk together pumpkin, eggs, sugar, and oil until smooth, then whisk in dry ingredients until just combined.
  3. Divide batter among muffin cups, then sprinkle tops with cinnamon. Bake until puffed and golden brown, and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  4. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Comments & Modifications:
  • None.

Verdict: I hope Dan doesn't get tired of these, because I could see them coming around a lot.

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