Pumpkin MuffinsI got my first Christmas card yesterday. What?! I'm in denial about the holiday season. But I do love photo cards...always amazed how fast kids are growing. My mom and dad made my brother and I sit for holiday cards until I was 21 years old. Do you make photo cards for the holidays?
Here are some simple pumpkin muffins...and they are dairy-free! (contains eggs so they aren't vegan). They come together in a jiffy. Next time, I think I'll add some crystallized ginger. Everything is better with ginger.
It's my dear friend Helen's Birthday today! Woo hoo! Happy Birthday Helen!Pumpkin Muffins
Adapted from Smitten Kitchen who adapted it from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil (I used canola oil)
2 large eggs
1 teaspoon pumpkin pie spice (I used Trader Joe's pumpkin pie spice)
1 1/4 cups sugar
Topping:
1 Tablespoon
1 teaspoon cinnamon
and/or shakes from the Trader Joe's Cinnamon Sugar Grinder
Preheat oven to 350°F. Put liners in 12 muffin cups (I used brown parchment cups - love these. I get mine from Surfas in Los Angeles...they are opening a store in Costa Mesa soon.)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the pumpkin puree, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar.
Quickly mix the wet mixture with the flour mixture. Don't overmix!
Stir together cinnamon and remaining 1 tablespoon sugar in a small bowl.
Scoop batter into muffin cups. Sprinkle with cinnamon-sugar topping. (I topped mine with a few grinds of the Trader Joe's Cinnamon Sugar grinder). Bake until toothpick comes out clean, about 25 to 30 minutes. Remove from oven, let sit for a few minutes, then transfer to wire rack to cool.
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