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.
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:
Can Mr. B save some for the office? mmmmm yum
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.
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)?
Oh... apparently my own comment page is different too, so ignore my last inquiry. I didn't realize it was a Blogger-wide change. :)
Oh yeah! Here is a NY Times section on pumpkins. Lots of great ideas in there too.
I love Fall smells.
Will these be available when the grandparentals arrive??? Yum!!!
Those look awesome. Fall cooking is awesome.
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