Tuesday, November 29, 2011
You'd think that after a day of cooking and hosting, I wouldn't want to be in the kitchen at all the next day. However, on Sunday I woke up craving a hot breakfast that did not involve eggs or hot cereal of any kind. I wanted a hot bread, and we happened to have a can of pumpkin in our cupboard! I found a recipe for pumpkin bread, but when I saw that we were one egg short and I didn't want to wait for the bread to cook for 80 minutes, I decided to search for a pumpkin muffing recipe instead. I found one quickly that was ideal for my conditions and got to work. In just over a half an hour, we were enjoying these pumpkin muffins and coffee on a cold and rainy Sunday morning. Perfection! These muffins are probably going to be my go-to muffin recipe whenever I need one. They are quick and easy to make; the pumpkin keeps them moist; the spices give them a kick, and the cinnamon streusel on top gives them the perfect amount of sweetness. And now I get to have one for breakfast every day this week!
From Smitten Kitchen
1 1/2 cups all-purpose 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
1 1/4 cups plus 1 tablespoon sugar**
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 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 five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.