I made a dozen pumpkin muffins last night, and promptly gobbled half of them. Can you blame me? These babies are light, moist, and perfectly perfumed with the calming aromatics of pumpkin pie spice. To taste them is to love them.
Here’s the simple step-by-step:
To start, grab a standard muffin tin, and line it with zebra-striped liners.
No zebra-striped liners for you? Tsk, tsk, tsk. Use ordinary white liners.
Now mix together 1 tablespoon sugar and 1 teaspoon ground cinnamon in a small bowl, and set it aside. We’ll use this confection to top our muffins.
To make the batter, tip 1 1/2 cups all-purpose (“plain”) flour into medium size bowl.
Then add 1 teaspoon baking powder…
1/2 teaspoon baking soda…
And 1/2 teaspoon salt.
While swinging your hips in some suggestive fashion, whisk these dry ingredients together.
Next, fling 1 cup of pumpkin puree and 1/3 cup neutral-tasting vegetable oil into a large bowl.
Oh. Wanna make your own pumpkin puree? Click here for my easy-peasy recipe.
Add 2 large eggs…
1 teaspoon pumpkin pie spice (available in all supermarkets, or you can mix up your own)…
And 1 1/4 cups sugar.
Add the dry ingredients to the wet, and violently stir with a stout spoon until perfectly smooth.
While autumn leaves drift past your window, divide the batter between the muffin cups, filling each about 3/4 full.
Then sprinkle the tops with the cinnamon-sugar mixture.
Bake on the center rack of a pre-heated 350°F oven until the muffins rise and their glorious perfume fills the air — 25-30 minutes.
Share these remarkable muffins with your spouse, your child, or the hot UPS guy who rang your doorbell just now.
Or, just eat 6 of ’em all by your lonesome, and pop the rest into your freezer. This way, you can enjoy a muffin or two for breakfast. They’ll reheat nicely in the microwave oven.
Love all things pumpkin? You can let me know by leaving a comment. As always, I love hearing from you.
Here’s the printable: