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Pumpkin muffins
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Pumpkin Muffins Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine | |
1 1/2 cups | all-purpose flour |
1 teaspoon | baking powder |
1 cup | canned solid-pack pumpkin, (from a 15 ounce can) |
1/3 cup | vegetable oil |
2 large | eggs |
1 teaspoon | pumpkin-pie spice |
1 1/4 cups plus 1 tablespoon | sugar** |
1/2 teaspoon | baking soda |
1/2 teaspoon | salt |
1 teaspoon | cinnamon |
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 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 three-fourths full), then sprinkle tops with cinnamon-sugar mixture. 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.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
* Oh jeez, I messed up on this, too, using a 1/2-cup instead. It’s amazing anything ever turns out in my kitchen. That said, I also can’t attest to the oil-levels in the muffins either, though mine are fine.
** OMG! This too! I for some reason kept 1/4-cup aside, and wondered why the recipe called for so much. I didn’t use it all.
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