Categories: Bread
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
- 1.25 cups plus 1 Tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
Directions
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Put oven rack in middle position and preheat oven toe 350F. Put liners in muffin cups.
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Whisk together flour and baking powder in a small bowl.
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isk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
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Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
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Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
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Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.