Pumpkin Muffins

I’m going to make this short and sweet. Kind of like these muffins, because I only made a half batch but they were soooo delicious.

Thursday night, need to bake, half some left over pumpkin, voila! Pumpkin muffins! I’m not usually a huge lover of pumpkin things, more like a casual enjoyer. But these were so good and incredibly dense and moist. If I made them again I might cut down the sugar just a bit, because I don’t think it needed quite that much. But A + for these guys.

That’s all! I do have to go to class sometimes, I can’t always just sit here and wax eloquent about cookies and muffins and whatnot.

Bye!

Pumpkin Muffins
adapted from Picky Cook

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice (I didn’t have this, so I just combined some nutmeg, all-spice, and a little extra cinnamon)
2 teaspoon cinnamon – divided
pinch nutmeg
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 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 1 teaspoon 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.