Pumpkin Muffins
By: Taylor Davies
Published: Monday, November 30, 2009 - 5:08pm

Ingredients




1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
 cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon sugar
1/2 cup chopped walnuts (optional)

Preparation

1 Put oven rack in middle position and preheat oven to 350F. 2 Put liners in muffin cups. 3 Whisk together flour and baking powder in a small bowl. 4 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.  Fold in optional walnuts, if using. 5 Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. 6 Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. 7 Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

About


From Gourmet November 2006; adapted from the American Club