Have you noticed that pretty much the only things I do right now are things that are quick and easy? Sad but true. I am busy…
I went searching yesterday for a quick and easy recipe to make some pumpkin muffins. I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess. These were perfect and fit my criteria flawlessly!
Pumpkin Muffins (adapted from Smitten Kitchen)
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups White Whole Wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
3/4 cups plus 1 tablespoon white sugar
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Makes 12 muffins
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, and brown sugar in a large bowl until smooth. In another bowl whish together the flour, white sugar, baking powder, baking soda, salt and pumpkin pie spice. Add the dry ingredients to the pumpkin mixture and whisk until until just combined. Be careful to not over mix .
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.