Pumpkin Muffins


From Gourmet Magazine

1 1/2 Cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

SPECIAL EQUIPMENT: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

*Put oven rack in middle position and preheat oven to 350 degrees F. Put liners in muffin cups.
*Whisk together flour and baking powder in a small bowl.
*Whisk together pumpkin, oil, eggs, pumpkin-pie spice , 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flou mixture untiil just combined.
*Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
*Divide batter among muffin cups (each should be about three-fourths 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, 25-30 minutes.
*Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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