Wednesday, March 24, 2010

Pumpkin Muffins - The Best !!

I had some leftover pumpkin from Thanksgiving and was looking for a way to use it. I stumbled on a muffin recipe with great reviews by Tasty Kitchen.  I checked the ingredients needed and made a little tweaking by substituting the vegetable oil with butter and adding nutmeg. I am not a big fan of pumpkin desserts but these pumpkin muffins were delicious.  And I was quite surprised I really loved them. They have nice pumpkin spice flavor, perfectly  moist and tasty. My husband said it is the best tasting pumpkin muffins he ever had. Give it a try, it is really easy and fast.

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 cup Pumpkin Puree (from A 15oz Can)
  • ⅓ cups Vegetable Oil
  • 2 whole Large Eggs
  • 1 teaspoon Pumpkin Pie Spice
  • 1-¼ cup Granulated Sugar
  • ½ teaspoons Baking Soda 
  • ½ teaspoons Salt 
  • 1 Tablespoon Sugar (for The Topping)
  • ½ teaspoons Cinnamon (for Topping)

Cooking Directions:
  • Place muffin liners inside the muffin cups. I used the silicon muffin cups so no need to put muffin liners.
  • Pre-heat oven to 350°F.
  • In a small bowl, whisk together flour and baking powder. (Here’s the deal with pumpkin-pie spice: they sell it at most grocery stores right now. But I’m not a fan of a one-purpose type of spice, so I put in 1/8 of a teaspoon each of cinnamon, nutmeg, cloves, ginger, and allspice. So if you don’t have pumpkin-pie spice, you can just do what I did.)
  • Whisk together pumpkin puree, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth. Then whisk in the flour mixture until just combined.
  • In another bowl, stir together cinnamon and remaining 1 tablespoon sugar.
  • Divide batter among muffin cups (each should be about 3/4 full), then sprinkle the tops with the cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, about 25 to 30 minutes.
  • Cool in the pan on a rack for 5 minutes, then transfer muffins from the pan to the rack and cool to warm or room temperature.


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