I have noticed that the fruit stands and markets have begun to put out their pumpkins. I love all the colors, shapes and sizes that they come in. The miniature Baby Boos and Jack Be Littles will be placed on my mantle along with the larger Happy Jacks and Aspens.
I feel like Charlie Brown searching for the "Great Pumpkin" when I peruse the selections at each of my favorite stops. My all time favorite is the lovely white Lumina --- What a beauty!!!
I would like to share a recipe for delicious pumpkin muffins with you. They are so tasty and perfect for a wonderful treat, not only during the autumn season, but also throughout the entire year. Enjoy one soon with a cup of tea or coffee!
Pumpkin Muffins
INGREDIENTS:
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 cup canned solid-pack pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
- 1.25 cups plus 1 Tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
Directions: Put oven rack in middle position and preheat oven toe 350F. Put liners in muffin cups. Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 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 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into 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.
