Nothing stops me in my tracks while perusing a food blog or recipe book like muffins. While that may seem surprising, as I don't feature a lot of muffin recipes, I should tell you that I make the Morning Glory muffins once every 2 weeks. (sigh) I need to branch out, I know. I have a backlog of new recipes to try though, stay tuned!
This pumpkin recipe is courtesy of Muffin Top, a yummy blog devoted to more than just muffins, who nabbed it from Gourmet magazine.
Our critique: I really liked them, tim was not a fan. He didn't dislike them, but said the pumpkin pie flavor didn't seem right as a muffin. I think he would like them if I adjust the amount of pumpkin and add nuts or other flavor to make them a bit more complex. If you like pumpkin, you will like these. Another important note, they were best the first day. The slightly browned, crunch on top from the sugar became soft and a little moist over the following 1-2 days. I recommend bringing them to work, or a holiday party, where you know they'll all be eaten right away. Otherwise, dont sugar coat all the muffins, and they will keep better.
I will definitely give these little babies another shot, maybe mixing up the recipe a bit for Tim, maybe not. They look so tasty in the picture, it makes me want to reach through the screen and eat one now.
originally from Gourmet, November 2006
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) *christine from Muffin Top said she accidentally put the entire 15 oz. can in, with no ill effects
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, plus 1 tablespoon sugar (kept separate)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven rack in middle position and preheat oven to 350. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
In a large bowl, WHISK together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt until smooth, then whisk in flour mixture until just combined.
Combine cinnamon and remaining 1 tablespoon sugar in another bowl/ramekin.
Divide batter among muffin cups (each should be about 3/4 full), and sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack. Best eaten same day! Great plain, or try them with a yogurt butter, mmmm.
More delicious pumpkin recipes:
- Cream Filled Pumpkin Cupcakes, from Tammy's Recipe
- Spicy Pumpkin Pecan Raisin Muffins, from Farmgirl Fare
- Pumpkin Spice Scones, from Pinch My Salt
- Brown Sugar and Spice Pumpkin Bars, from Karina's Kitchen (gluten free)