Thought I would share an amazing muffin recipe today. I know its not really pumpkin season but these are so good anytime. They are light and fluffy, almost more like a cupcake than a muffin. They have a sugary topping that gives them a little crunch. So give them a try, even if you think you don't like pumpkin! You will love these!
Stuff you will need:
1½ cups flour
1 tsp of baking powder
1 cup canned pumpkin
1/3 cup vegetable oil
2 large eggs
1/8 tsp each of cinnamon, nutmeg, cloves, ginger and allspice
(or 1 tsp pumpkin pie spice, I never buy pumpkin pie spice I like to use each spice separately, that way you can add a little more cinnamon if you like it or more ginger etc!)
1 ¼ cups sugar
½ tsp baking soda
½ tsp salt
For the topping;
1 tbsp sugar
1 tsp cinnamon
Preheat oven to 350 degrees.
Place muffin liners into a muffin tin.
In a small bowl whisk together flour and baking powder.
In a separate large bowl mix together pumpkin puree, oil, eggs, spices, sugar, baking soda and salt until smooth. Then whisk in the flour mixture until just combined.
Mix the topping 1 tbsp sugar and 1 tsp cinnamon together.
Divide the batter into the muffin cups, it should make 12.I use an ice cream scoop, one of those spring loaded ones, to make sure all the muffins are the same size.
Sprinkle the tops of each muffin with some sugar/cinnamon mixture.
Bake until golden brown and a toothpick comes out clean. 25-30 minutes.
Cool in pan on a rack for 5 minutes, then transfer muffins to a cooling rack to cool completely.
Now these are pretty damn good the way they are but if you were feeling like a little rebellious you might want to mix up a batch of cream cheese icing and slather that on! I am drooling a little just thinking about it.