Pumpkin Muffins

So my wife and I were laying in our bed one morning last week, wondering what to have for breakfast. I suggested eggs. My wife suggested these Pumpkin Muffins. As Halloween is still fresh in our memories, and Thanksgiving is fast approaching, and cans of pumpkin puree not a few grace our pantry shelves, I thought it only appropriate to feel obliged to my wife’s suggestion.

I was not disappointed.

Pumpkin Muffins

Pumpkin Muffins

from Smitten Kitchen


  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup canned solid-pack pumpkin
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ground ginger + ⅛ tsp allspice + ⅛ tsp nutmeg)
  • 1¼ cups plus 1 Tbs sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon


Put oven in middle position and preheat oven to 350℉. Put liners in muffin cups (or spray cups with baking spray).

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in remaining dry ingredients (flour and baking powder) until just combined.

Stir together cinnamon and remaining 1 Tbs 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. Spend those 25 to 30 minutes cleaning up the mess you just made.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. Eat them quickly, before someone else smells them and tries to take them from you.


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