Found a neat food blog Smitten Kitchen while looking for a pumpkin muffin recipe. I changed mine up a little bit because of some missing ingredients and I really really liked it...not a good thing for a gal who is doing so well on her weight loss!
Pumpkin Muffins
1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/6 cup vegetable oil
1/6 cup melted butter
2 large eggs
½ teaspoon ground ginger
½ teaspoon ground cloves
1¼ cups sugar
½ teaspoon baking soda
½ teaspoon salt
Put oven in middle position and preheat oven to 350 degrees F. Put liners in muffin cups.
Whisk together pumpkin, oil, butter, eggs, spice, sugar, baking soda, and salt in a large until smooth, then whisk in flour mixture until just combined.
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 wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
2 comments:
Sounds tasty though none of my kids would eat them :( Can't get much more "Autumn" than pumpkin cupcakes. She's so cute
yum! It has been too hot here for much baking (I know, 83 in October? in Seattle?) but today it is raining so these are on my list!
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