Wednesday, October 22, 2008

Recipe Corner: pumpkin muffins

I wanted to make these.  But I didn't get any apples in my last CSA box.  So, having pumpkin left over from making these, I decided some pumpkin muffins were in order.  The house smells like fall. 

Pumpkin Muffins

Makes 12
Preheat oven to 350
Line muffin tin with paper cups

Mix together:
1 1/2 c All-purpose flour
1 tsp baking powder

Whisk together:
1 c canned solid-pack pumpkin
2 large eggs
1/3 c vegetable oil
1 tsp pumpkin pie spice
1 1/4 sugar
1/2 tsp baking soda
1/2 tsp salt

Whisk flour mixture in with pumpkin mixture.
Divide among paper cups - should be about 3/4 full.

Sprinkle with cinnamon sugar (1 tbs sugar and 1 tsp cinnamon)

Bake 25-30 minutes.

8 comments:

Darren said...

Can Mr. B save some for the office? mmmmm yum

Mary said...

Yum! I started using rice flour in place of all purpose for bread, muffins, etc...it has THE MOST amazing light texture. I highly recommend giving it a try in a future baking endeavor.

Amber said...

Weren't we all going to have a pumpkin bake-off/taste test party?

And how come your blog comment page is different (Christie's too)?

Amber said...

Oh... apparently my own comment page is different too, so ignore my last inquiry. I didn't realize it was a Blogger-wide change. :)

Ms. A said...

Oh yeah! Here is a NY Times section on pumpkins. Lots of great ideas in there too.

Kathleen said...

I love Fall smells.

J&C said...

Will these be available when the grandparentals arrive??? Yum!!!

Christie said...

Those look awesome. Fall cooking is awesome.