Pumpkin Muffins

galexa's Note:

Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 muffins

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup solid-pack pumpkin
• 1⁄3; cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 ¼ cups sugar , plus
• 1 tablespoon sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup raisins (optional)

Directions:

1. Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
2. Combine (sift) flour and baking powder.
3. In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
4. Whisk flour mixture into sugar/pumpkin mixture until just combined.
5. Stir in raisins.
6. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
7. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
8. Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
9. Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.

Reviews

[Kat's Mom]

Absolutely delicious! I used freshly cooked pumpkin and added chopped walnuts & currants which complemented nicely. Thanks for sharing.

[AutumnCro]

Loved this recipe! My kids devoured them.

[CrashCurran]

My kids and I loved this for breakfast this morning...hot out of the oven with a little fruit on the side! Yummy!