From Generations Magazine Fall/Winter 2019-2020
By Cheryl Ebersole
Perfect for fall and winter, these pumpkin spice muffins are wonderful served with breakfast, lunch, dinner or as a snack with your favorite coffee, tea, or a glass of milk. Experiment by adding different nuts, dried fruit, or baking chips. Use colorful fall or holiday muffin pan papers to make these easy to prepare muffins even more tempting. Recipe makes 12 muffins.
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
1 tsp vanilla extract
1 cup canned pumpkin puree
¼ cup of your choice: chopped walnuts, chopped pecans, dried cranberries, or dark chocolate baking chips
¼ cup white sugar
1 teaspoon cinnamon
¼ cup unsalted butter
- Preheat oven to 375 degrees. Line muffin pan with muffin papers.
- Whisk together in a medium bowl, the flour, baking powder, baking soda, salt, and spices.
- Whisk together in a large bowl the oil, sugars, vanilla extract, and pumpkin.
- Add chopped nuts, dried fruit or baking chips.
- Place batter into the lined muffin pan.
- Bake in preheated oven for 18 to 20 minutes or until toothpick comes out clean.
- While muffins are baking, mix together the sugar, cinnamon, and nutmeg in a small bowl.
- Cool muffins for about 10 minutes. Brush the top of muffins with melted butter then dip in the sugar topping and enjoy!