Recipe: Pumpkin Spice Muffins

 

Yet another recipe from the America's Favorite Pumpkin Recipes Centennial Kitchen magazine. I have made pumpkin muffins before (check out this blog post for pumpkin oatmeal muffins), but I hadn't tried this recipe yet. Pretty easy, which is my main criteria for trying new recipes!

Ingredients

• 1.75 cups all-purpose flour
• 1.5 tsps. baking powder
• 1.5 tsps. pumpkin pie spice
• .5 tsp. salt
• .25 tsp. ground nutmeg
• 2 eggs
• .5 cup canola oil
• 1 cup packed light brown sugar
• 1 cup canned pumpkin
• .5 cups granulated sugar

Directions

1. Preheat oven to 350° F. Lightly spray muffin cups with nonstick spray or line with paper bake cups.
2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and nutmeg; set aside.
3. In a large bowl, combine eggs and oil. Stir in brown sugar, pumpkin, and granulated sugar until well combined. Add flour mixture; stir just until evenly incorporated.
4. Spoon batter into prepared muffin cups. Bake 22-25 minutes or until a toothpick inserted near centers comes out clean. Remove muffins from muffin cups; cool completely on wire rack. Serve warm or at room temperature.

I will admit that I wasn't exact with my measurements, particularly with the pumpkin, since that was just leftover from another recipe. I also should have been better about breaking down the clumps of baking powder. The recipe did give the option to top the dough with coarse sugar before baking, but I figured these have enough sugar in them to begin with. And I didn't quite gracefully remove them from the pan, but rather flipped them upside down and had them rolling on the wire rack (hence the crisscross pattern on some of them in the photo). 

These are a little dense, and not as sweet as I might like. I think they would taste better with icing, but that's pretty easy to remedy. Add some cream cheese frosting, and it'll taste just like a pumpkin roll! (Which I have made before...)