Just in case you're not going to get enough pumpkin in the next week, or in case you're searching for a last minute recipe to take to the family gathering, here's a great recipe for you.
This recipe works as a dessert recipe too! Spread cream cheese frosting on the tops and dust with cinnamon sugar, and you're good to go.
Happy holiday cooking!
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Pumpkin Muffins November 6, 2009
It’s time for fall things! Sweaters, essays, soup and sniffles. But most importantly, it’s time for pumpkin baked goods!
The other day I started craving anything pumpkin, so I went searching for a recipe for pumpkin muffins. I found a few and decided to combine a few to make just I wanted.
After tweaking (brown sugar was a must!) and playing around, this is what I made:
The other day I started craving anything pumpkin, so I went searching for a recipe for pumpkin muffins. I found a few and decided to combine a few to make just I wanted.
After tweaking (brown sugar was a must!) and playing around, this is what I made:
Ingredients
3 cups flour
2 tsp baking powder
1 tsp baking soda
2 cups canned pumpkin, unflavored
⅔ cup veggie oil
2 tsp McCormick pumpkin-pie spice
1 ¼ cup white sugar
1 ¼ cup packed brown sugar
1 tsp salt
Topping:
3 tsp cinnamon
3 tsp sugar
Directions
1. Preheat oven to 350 degrees and put paper liners in muffin tin.
2. Mix flour and baking powder in a small bowl.
3. In a large bowl, mix pumpkin, oil, eggs, pumpkin pie spice, sugar, brown sugar, baking soda and salt.
4. Once that is mixed, carefully add flour mixture until combined.
5. In a separate bowl, combine the topping ingredients.
6. Fill the muffin cups about 2/3 full, then sprinkle with half of the cinnamon sugar topping.
7. Bake for 25-30 minutes, until an inserted toothpick comes out clean.
8. Sprinkle the remaining topping over the muffins. Let cool and enjoy!
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