I have outdone myself, I really have. Generally I am quite modest but after a few recent recipe fails I have finally succeeded. I made the most delicious muffins on earth. Well that might be a bit of an exaggeration but seriously they were so good. A nice crunchy top, and a moist middle, these pumpkin muffins were to die for. I know I am a little out of season with the Pumpkin but it is still relatively easy to find in grocery stores and if you are a hoarder like myself, you probably have some kicking around in your pantry.
Positively Pumpkin Muffins – adapted from Gourmet Magazine Pumpkin Muffin recipe
1.5 cups whole wheat flour (you can substitute all-purpose flour if you prefer)
1 tsp baking powder
1 cup canned pure pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin pie spice (If you don’t have this, you can use equal parts nutmeg, cinnamon, cloves, ginger and allspice)
1.25 cups of granulated sugar (plus an extra 1 tbsp for topping)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Pre-heat your oven to 350 degrees and line your muffin pan.
Whisk together flour and baking powder. In a separate bowl (or kitchen aid mixer) whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda and salt until smooth. Then whisk in the flour mixture until it is just combined. Don’t over mix or your muffins won’t rise properly. In a small bowl stir together cinnamon and the 1 tbsp of sugar.
Equally divide your batter among the 12 muffin cups, then sprinkle the tops with the cinnamon sugar mixture. Bake for 25-30 minutes until they are puffed up and have a nice round, golden brown tops. Insert a toothpick – it should come out clean.
Cool and eat.
Enjoy your weekend!