pumpkin muffins [recipe]

Are you as ready for Fall as I am?

Summer was wonderful with its watermelons, water fun, bare feet and lazy days.  But I'm longing for Fall in all its pumpkiny, leaf-changing goodness.

If you're looking for something pumpkiny, this recipe does not disappoint.  My kids even love these things!  And they have been known to be picky eaters.  These muffins are moist and the tops have a slightly crisp texture combined with the yummy cinnamon-sugar taste.  You will love them, I just know it!

pumpkin muffins
{makes one dozen}

ingredients:

for the batter

1 cup canned pumpkin (from a 15 oz. can)

1/3 cup vegetable oil

2 large eggs

1 teaspoon pumpkin pie spice

1 1/4 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

...................................

1 1/2 cups all-purpose flour

1 teaspoon baking powder

for the topping

1 teaspoon cinnamon

1 tablespoon sugar 

directions:

for the batter

With oven rack in middle position, preheat oven to 350 degrees.  Place liners in muffin cups.  I love the foil liners, the baked muffins remove from them very well.

In a large bowl, whisk together the pumpkin, oil, eggs, pumpkin pie spice, the 1 1/4 cups sugar, baking soda and the salt until smooth.

In a medium bowl, combine the flour and baking powder, stir to combine.  Whisk the flour mixture into the batter just until combined.

Divide the batter among the muffin cups.  I used a 1/3 cup measuring cup with a spout, which worked very well (each cup should be about three quarters of the way full.)

for the topping

In a small bowl, stir together the cinnamon and 1 Tbsp. of sugar.  Sprinkle the tops of each muffin with a generous amount of the topping.

Bake for approx. 25 minutes or until puffed and set and a wooden pick comes out clean. 

Cool in muffin pan, on a rack, for 5 minutes.  Then, transfer muffins from the pan to a rack and cool to warm or room temperature.  I prefer them to be completely cooled, I think it brings out the flavor more.  

Have a wonderful Fall season!