A few weeks ago some friends of ours were in town from DC running the NYC Marathon. They are both supporters/fans of my blog (Thanks Cole + Larissa!) and Larissa asked me, “So, when you are done with your apple phase are you going to do a lot of pumpkin recipes?”
Pumpkins are one of the most versatile vegetables. I personally love me a good sweet pumpkin soup with some salty crunchy toasted pumpkin seeds on top. And, I’ve already shared my favorite Pumpkin Scones recipe with you. And then there’s breads and muffins and pumpkin pie milkshakes which I recently discovered while perusing AmyBlogsChow Stupidly Simple Snacks (who I recently met at this Foodspotting event), which I have yet to try but its on my list of top five things to do when I get settled in our new apartment.
So, the next pumpkin recipe I’m going to share with you is Pumpkin muffins! Perfect pumpkin muffins! Amazingly moist and topped with a bit of cinnamon sugar! And I made them mini, which makes it hard for anyone to stop eating them, especially when Jay has two hungry male poker friends in town from Canada. They were gone…very quickly.
via Muffintop from Gourmet
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
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 teaspoon ginger
pinch of cloves
pinch of allspice
1 1/4 cups plus 1 tablespoon sugar
1/2 tsp salt
1 tsp cinnamon
Place rack in the middle of the oven and preheat to 350°. Put liners in muffins cups or grease them.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, spices, 1 1/4 cups sugar, baking soda and salt together in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining tablespoon of sugar in a small bowl.
Divide batter among muffins cups (each should be 3/4 full), then sprinkle the tops with the cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick stuck into the center of the muffins comes out clean, about 25-30 minutes.
Let cool for 15 minutes, then transfer to a rack and let them cool some more or eat ’em while they’re hot!!