What's Baking: Pumpkin Muffins


I am single-handedly trying to make all-things-pumpkin cool again. That, or I had more than a cup of pumpkin left over from last week's pumpkin French toast recipe.


I could have gone savory and made pumpkin ravioli (hmm ... maybe that'll be next?), but as is usually the case, I was in the mood for a sweet baked treat to go with my morning cup of coffee.


So ... pumpkin muffins it was! Again, another great option to have on hand for a Thanksgiving morning breakfast or brunch. (Would an all-pumpkin menu be that bad of an idea? Pumpkin French toast, pumpkin muffins, pumpkin spice lattes ... have I gone too far? Maybe don't answer that...)

Pumpkin Muffins (printer-friendly version)
makes 12 muffins

For the muffins:
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon pumpkin pie spice
1 1/3 cups canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract

For the cinnamon-ginger-sugar topping:
1 tablespoon granulated sugar
2 teaspoons crystallized ginger chips, chopped into small pieces
1 teaspoon cinnamon

1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners and spray each liner lightly with cooking spray. Set aside.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, whisk together the pumpkin, oil, and eggs. Add the sugars and vanilla and whisk to combine.
4. Add the dry ingredients to the wet ingredients and whisk to combine; do not overmix.
5. Divide the batter evenly into the prepped muffin cups, filling each about 3/4 full.
6. To make the topping, in a small bowl, stir together the granulated sugar, chopped ginger chips, and cinnamon. Sprinkle the topping evenly over the muffins.
7. Bake in the oven for 25-30 minutes, or until the muffins have fully crowned and a toothpick inserted into the center of a muffin comes out clean. Cool in the tin for 5 minutes, then remove the muffins from the tin and place on a wire rack to let cool completely. Store any remaining muffins in an airtight container at room temperature.

(adapted from this Smitten Kitchen recipe)

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