pumpkin muffins

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  Gourmet Magazine November 2006

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice  (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar mixed with 1 teaspoon cinnamon


Put oven in middle position and preheat oven to 350°F. 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 larger bowl until smooth, then whisk in flour mixture until just combined. DO NOT OVER MIX, a large wire whisk, when mixing by hand, really allows you to incorporate all of the dry ingredients quickly without mashing them up too much. It really makes it much harder to overdo it.

Stir together cinnamon and 1 tablespoon sugar.

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 five minutes, then transfer muffins from pan to rack. Serve warm or room at room temperature.

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enjoy!