Pumpkin Muffins
Read my review of this recipe.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons cinnamon, divided
- 15 ounces canned solid-pack pumpkin
- 2/3 cup vegetable oil
- 4 large eggs
- 2 1/2 cups sugar plus 2 tablespoon sugar
Directions:
Put oven in middle position and preheat oven to 350 degrees. Put liners in muffin cups.
Combine the flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon in a small bowl. Whisk together pumpkin, oil, eggs, and 2 1/2 cups sugar in another bowl until smooth, then whisk in flour mixture until just combined.
Stir together 2 teaspoons cinnamon and 2 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 wooden pick or skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Makes 24 muffins.
Nutrition:
Substitutions:
Recipe courtesy of Smitten Kitchen.