Pumpkin Muffins

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Submitted by: Rick Tytko of Brecksville, Ohio

Ingredients:

  • 1 1/2 C. All-purpose flour
  • 1 tsp. Baking powder
  • 1 C. Canned solid-pack pumpkin
  • 1/2 C. Vegetable oil
  • 2 Large eggs
  • 1 tsp. Pumpkin- pie spice
  •  1 1/4 C. Plus 1T. Sugar
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 12 foil or paper muffin liners
  • a muffin pan with 12 (1/2-cup) muffin cups

Directions:

  1. Put oven rack in middle position and preheat to 350 degrees.
  2. 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 flour mixture until just combined.
  3. Stir together the cinnamon and remaining 1 T. Sugar in another bowl.
  4. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture.
  5. Bake until puffed and golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
  6. Cool in pan on a rack for 5 minutes, then transfer muffins from pan and cool to warm or room temperature.

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