Saturday, March 6, 2010

Pumpkin Muffins

I am feeling a little under the weather today. So under the weather, in fact, that I didn't feel like making supper (Dan is making us Mac and Cheese with broccoli and extra cheese), however I did feel like making muffins. These muffins were my perfect fix. They were really easy to make, fairly seasonal in ingredients, and things you normally have on hand. Pumpkins are still sort of in season right? So, hear is another recipe I adapted from Smitten Kitchen (are you getting sick of them yet). They are very moist, the right amount of spice, and almost took me back to Christmas in the early days of March.

Pumpkin Muffins
adopted from Smitten Kitchen
Makes approximately 2 dozen medium muffins.

3/4 c. unbleached all-purpose flour (or bleached is fine too)
3/4 c. whole wheat flour
1t baking powder
1c canned pumpkin (from a 15oz can) I used organic
1/3 c. vegetable oil*
2 large eggs
1t pumpkin-pie spice (clove, ginger, nutmeg, cinnimon)
1 c. + 1T pure cane sugar
1/2t baking soda
1/2t salt
1t cinnamon

*I replaced 1/6c of the oil with yogurt, I would assume you could replace all of it with out a significant difference in taste or texture.

Set the oven at 350 degrees. 1. Mix the flours and baking powder. 2. Mix the next ingredients minus 1T sugar and the final 1t cinnamon. 3. Mix the flour mixture with the batter. 4. Fill muffin tins (with or without the paper cups- the ones I didn't use the paper cups with turned out better) about 3/4ths full. 5. Mix remaining 1T sugar and 1t cinnamon together and sprinkle over the muffins. 6. Bake in the oven for about 20-30 mins. at 350 degrees.

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