pumpkin muffins

this is a recipe shared with me by my friend joceline. her husband is convinced that he doesn't like pumpkin, but joceline decided he didn't know what he was talking about and took to making things with pumpkin in them and calling them "harvest spice". ha! so these are "harvest spice" muffins that are delicious and so... harvest spicy. by the way, her husband loves these (as does mine). (from smitten kitchen - if you don't read her already, don't miss out any longer - she's great!)

pumpkin muffins
1 1/2 c. flour
1 t. baking powder
1 c. canned pumpkin (from a 15 oz. can)
1/3 c. vegetable oil
2 eggs
2 t. cinnamon, divided
1/2 t. nutmeg
1/8 t. ground ginger
1 c. plus 1 T. sugar
1/2 t. baking soda
1/2 t. salt

preheat oven to 350°. put liners in muffin cups. whisk together pumpkin, oil, eggs, 1 t. cinnamon, nutmeg, ginger, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

stir together 1 t. cinnamon and remaining 1 T. 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 a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.


(the muffins are delicious, but not so photogenic... so i added a cow)