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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too! Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 cup solid-pack pumpkin |
1/3 cup vegetable oil |
2 large eggs |
1 teaspoon pumpkin pie spice |
1 1/4 cups sugar, plus |
1 tablespoon sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup raisins (optional) |
Directions:
1. Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
2. Combine (sift) flour and baking powder.
3. In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
4. Whisk flour mixture into sugar/pumpkin mixture until just combined.
5. Stir in raisins.
6. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
7. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
8. Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
9. Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.
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