INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (or just cinnamon, which is what I did)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda1
1 tsp cinnamon
DIRECTIONS:
Preheat oven to 350 degrees.
Put liners in muffin cups, or spray muffin tin.
Mix flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda in a large bowl until smooth, then mix 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 3/4 full), then spinkle tops with cinnamon-sugar mixture.
Mix flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda in a large bowl until smooth, then mix 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 3/4 full), then spinkle tops with cinnamon-sugar mixture.
Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
I made these for the first time this morning and I could not believe how easy and delicious they were!!
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