Cold, damp autumn days got you down? These muffins are a perfect pick-me-up for this dreary fall season ;)
Pumpkin Muffins ~ Makes one dozen
1 cup canned pumpkin (from a 15 ounce can)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 large eggs
2 teaspoons pumpkin-pie spice
1 cup plus 1 tablespoon of sugar
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
Preheat oven to 350°F and put oven rack in the middle position. Grease muffin tray.
Whisk together pumpkin, baking powder, baking soda, oil, eggs, pumpkin pie spice, and 1 cup of sugar in a large bowl until smooth, then whisk in flour mixture until just combined.
Mix cinnamon and remaining 1 tablespoon sugar in a separate bowl.
Divide batter evenly into muffin cups, then sprinkle tops with cinnamon-sugar mixture (my favourite part). Bake for about 28 minutes, until puffed and golden brown.
Cool in pan for 5 minutes, then transfer to a cooling rack. I found these muffins were actually at their best after settling for a few hours. Try making them during the night for an awesome breakfast snack!
Hope you enjoy these muffins as much as I have been!
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