Day two of muffin recipes. I love pumpkin baked goods, and this is the time of year when every market has a huge canned pumpkin display. Of course if you are ambitious, you can use fresh pumpkin for this, but I wait until later in the fall to hack up and cook my pumpkins.
Yesterday morning when we left the house, I noticed that some animal had made quite a meal out of half of one of my pumpkins. This might explain the mysterious noises I heard outside on Halloween night. Due to the snow storm, power outages and downed trees, our town changed Trick or Treating from Monday to Friday. I left the lights off Monday night and did my best to exercise control with the giant bowl of candy. I worried the mysterious noises were disgruntled children egging the house. Creepy animals on the front steps are so much more comforting.
This recipe took hardly any time to come together, and I didn't even need my mixer. I've mentioned before how much I love my cookie scoop. It was a gift, and saves so much time. It makes perfectly portioned small drop cookies (when they are small you get to eat more, obviously), and each scoop fits perfectly in the mini muffin tin. No more trying to use two spoons and dripping everywhere.
Pumpkin Muffins
recipe from Smitten Kitchen
yield: 30 mini muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned or fresh solid-pack pumpkin
1/3 cup vegetable or canola oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350 degrees. Prepare muffin tin.
Whisk together flour and baking powder.
In a large bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt. Add in a flour mixture and stir until just combined and smooth.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture.
Bake for about 15 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Yesterday morning when we left the house, I noticed that some animal had made quite a meal out of half of one of my pumpkins. This might explain the mysterious noises I heard outside on Halloween night. Due to the snow storm, power outages and downed trees, our town changed Trick or Treating from Monday to Friday. I left the lights off Monday night and did my best to exercise control with the giant bowl of candy. I worried the mysterious noises were disgruntled children egging the house. Creepy animals on the front steps are so much more comforting.
This recipe took hardly any time to come together, and I didn't even need my mixer. I've mentioned before how much I love my cookie scoop. It was a gift, and saves so much time. It makes perfectly portioned small drop cookies (when they are small you get to eat more, obviously), and each scoop fits perfectly in the mini muffin tin. No more trying to use two spoons and dripping everywhere.
Pumpkin Muffins
recipe from Smitten Kitchen
yield: 30 mini muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned or fresh solid-pack pumpkin
1/3 cup vegetable or canola oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350 degrees. Prepare muffin tin.
Whisk together flour and baking powder.
In a large bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt. Add in a flour mixture and stir until just combined and smooth.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture.
Bake for about 15 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Comments
Post a Comment