Thursday, October 25, 2007

Lazy Person Pumpkin Muffins

These are from Gourmet, too, (actually adapted from the American Club in Kohler, which Jamie has been dreaming about golfing at but never makes it up there) but they're for lazy people like me :) I made a batch yesterday and brought them to work and I think they got eaten in about 12 seconds, flat. Like pigeons to a breadcrumb, i tell you.

Oh, and I ran out of flour, so I only used 1 cup instead of 1 1/2, but they tasted fine nonetheless.

Pumpkin Muffins
Letters, Gourmet, November 2006
Adapted from the American club, in Kohler, Wisconsin
1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups plus 1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350 degrees F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
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 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

** if you don't have pumpkin pie spice, it's just just 1/2 t. cinammon, 1/4 t. ginger, 1/8 t. nutmeg, 1/8 t. allspice, so you don't have to buy it if you have those things.

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