October 5, 2015

Super Simple Pumpkin Muffins

In my valiant attempts to capture any and all fall feelings while still here in Manila, where there is no autumn, I have a new recipe for you! Anything pumpkin is quickly devoured in my household so here's hoping these muffins don't last long in your kitchen either!
Ingredients (makes 24 mini, 12 regular muffins)
1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup canola oil
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin (not pie filling)
1/2 cup milk
For the topping
4 tbsp unsalted butter, melted
2/3 cup granulated sugar
2 tbsp cinnamon
Preheat your oven to 350 Fahrenheit (around 176 Celsius) and spray your muffin tin with non-stick spray. I unfortunately don't have a mini-muffin tray, so this recipe gave me 12 giant muffins as opposed to 24 bite-sized ones.

Combine all your dry ingredients in one medium bowl and whisk together until combined. This means your flower, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves.
Next mix all your liquid ingredients in a large bowl. This means your oil, brown sugar, egg, vanilla, pumpkin, and milk. Whisk these things together.
Next (can you guess?) you're going to add your dry ingredients to your liquid ones and whisk together until just combined. I added the dry flour mixture to the pumpkin mixture in two steps however you can dump it all in if you want.
Take a spoon and dollop equal amounts of the batter into your muffin tins.
Place your tray in the preheated oven and bake for 10-12 minutes, enough time for the muffins to become hard on the outside. If you stick a toothpick in the center of the muffins it should come out clean.

While those are baking away, you should make the topping you'll roll the finished muffins in. Melt your butter in one bowl (I used a good-sized colander, big enough to fit the muffins in) and combine your cinnamon and sugar in another.
After your muffins finish baking, leave them to cool for 2-3 minutes before you take them out, they should pop right out of the tin, and dip them in the butter. Make sure to coat all sides! Then roll the buttery muffin in the cinnamon sugar mixture and place the finished treat on a plate.
It's a simple recipe, albeit with a good number of ingredients, and I'm confident even the most inexperienced of bakers can handle it! The end product is moist on the inside and crunchy on the outside, and very very messy to handle--make sure you eat these over a plate or napkin or the dog bowl as the cinnamon sugar is sure to coat your fingers, mouth, and lap!

Give this recipe a try and let me know how it goes for you! 

(Original recipe found here: xx)


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