Pumpkin Muffins
Baked these early this morning, around 7am. It was so dark, windy and rainy out, I though it might be a nice way to put a smile on everyones face, before starting their day. They are easy peasy to make, mixed in one bowl, and use basic ingredients. No step by step pictures, again because of the poor natural light who am I kidding ,it was pitch black outside in the kitchen at that hour. Hope you give them a try, they are really good.
Pumpkin Muffins (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 sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon + 1 tablespoon sugar
(1 1/2 teaspoons ground cinnamon + 1/2 teaspoon ground nutmeg+ 1/4 teaspoon ground cloves+
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.
xo, Diana
Pumpkin Muffins (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 sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon + 1 tablespoon sugar
(1 1/2 teaspoons ground cinnamon + 1/2 teaspoon ground nutmeg+ 1/4 teaspoon ground cloves+
1/2 teaspoon ground ginger)----» use instead of pumpkin spice
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.
xo, Diana
Que lindos Diana e com uma cor maravilhosa, calculo adelicia mmmm
ReplyDeletebeijinhos!!
Olá Diana, aposto que conseguiste largos sorrisos com esses muffins. Eu que não os comi fiquei de sorriso feito, imagina quem os comeu!!!:)
ReplyDeleteFicaram lindos e muito fofos.
Beijinhos
Não acredito que enquanto toda a gente dorme já tu andas na cozinha a fazer muffins!
ReplyDeleteFicaram muito bonitos, uma óptima sugestão agora para o halloween :)
Beijinhos
Que bom que deve ter sido acordar com cheirinho a muffins! As tuas crianças devem ter adorado. E que sorte tiveram elas. Aposto que houve muffins também nas lancheiras.
ReplyDeleteGostei muito desta ideia. Vou fazê-la agora para o Halloween. E por que não oferecer às crianças muffins em vez de rebuçados?
Kisses
Patrícia