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Pumpkin Muffins

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“Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!”
READY IN:
40mins
YIELD:
12-14 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
  2. Combine (sift) flour and baking powder.
  3. In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
  4. Whisk flour mixture into sugar/pumpkin mixture until just combined.
  5. Stir in raisins.
  6. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
  7. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
  8. Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
  9. Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.

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