pumpkin muffins

Warm and cozy breakfast!

On our first snowy morning of the new year, I felt ambitious enough to bake these pumpkin muffins. We found this recipe on Smitten Kitchen - easy, moist and the cinnamon sugar topping makes them extra special! 

Pumpkin Muffins

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients 

1 cup canned solid-pack pumpkin (from a 15 ounce can)

1/3 cup vegetable oil (I used canola)

2 large eggs

1 t pumpkin-pie spice*

1 c sugar

1/2 t baking soda

1/2 t salt

1 1/2 c flour
1 t baking powder
cinnamon sugar for topping (or 1 t cinnamon + 1 T sugar)


*you can make this at home with 1/2t cinnamon, 1/4 t ginger + 1/8 each nutmeg and cloves  - 'Thank you' to my DF Karen for this wonderful tip!

Directions:

1. Preheat the oven to 350 degrees.  Grease or line muffin pan.

2.  Whisk together pumpkin, oil, eggs, spice, sugar, baking soda and salt in a large bowl (or the bowl of your standing mixer).  

3.  Combine the flour and baking powder.  Incorporate into the wet ingredients.  Divide the batter among the muffin cups (about 3/4 full). Sprinkle with cinnamon sugar.

4.  Bake about 25-30 minutes (use wooden toothpicks to determine doneness). 

5.  Cool in the pan for about 5 minutes and then on a rack until room temperature.