I made these pumpkin muffins the night before Thanksgiving. Even though at 10pm I decided that it was to late to make the apple pie I promised to bring (that would wait till the morning), I thought "there's plenty of time for muffins! And they can be breakfast! Now I have to make them!"
Muffins are actually really easy to make, and this recipe from Smitten Kitchen made such lovely fluffy, light muffins... I think I need to make them again...
Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
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
1 1/4 cups plus 1 tablespoon sugar**
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1) Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
2) 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 cinnamon and remaining 1 tablespoon sugar in another bowl.
4) 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.
5) Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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