Pumpkin pie was always my favorite thing about cold weather when I was a kid. There is something about the smell and the taste that speaks to the pleasure centers of my brain. In my house, now that I am the adult (or at least I like to think I am), pumpkin is eaten year round. In fact, I made pumpkin muffins for the kiddos this morning. Of course, they will probably be immune to the magic of pumpkin. Tough patooties, guys! Mamma wants her pumpkin. This is my favorite, a mash up of several recipes that I played with until I found perfection:
1 1/2 cup all purpose flour (or bread flour or whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 1/3 cup canned organic pumpkin
1/3 cup vegetable oil
1 1/4 cup sugar
Add ins (if desired):
1/2 cup walnuts
1/2 cup cranberries
Topping (if desired):
1 tablespoon turbinado sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda, salt, spice.
I another bowl, mix together pumpkin, oil, eggs, and sugar until just combined.
Add wet to dry ingredients and add mix-ins if desired and stir until just combined.
Divide batter into muffin tin sprayed with nonstick spray. Top with sugar/cinnamon topping. Bake 25-30 min until a toothpick inserted comes out clean.