In recipe on November 6, 2011 at 11:24 pm

yup, it’s that time of year, and i want to get in as much pumpkin as i can in every meal.

pumpkin muffins
1 1/2 cups plus 2 tablespoons flour
1 tsp. baking soda
1/2 cup white sugar
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 plus 1/8 cup oil
1/8 cup molasses (see note)
2 eggs
1/3 cup milk or water
1 tsp. vanilla
1 cup canned pumpkin (NOT pumpkin pie filling)

note: the oil and molasses measurements are squirrely because i was halving and modifying another recipe, and i really wanted to add molasses. if you don’t have any molasses or don’t like it, use a full 1/2 cup of oil. if you do want to add molasses, don’t worry too much about the exact amounts – use a little less oil and make up for it with molasses. call me unconventional.

mix the dries,

(if you have a mesh strainer, it’s proper baking procedure to sift your dry ingredients together through it. i only do that maybe 50 percent of time.)

mix the wets,

combine, and bake at 350 for 15 minutes-ish or until a toothpick stuck in the center comes out clean.

also, i more than quartered the sugar in this recipe because i thought the amount called for in the original was outrageous. but i also sprinkled a little demerara sugar on top for the crispy, professional-muffin look. any large-grain sugar would work for topping – i don’t recommend using regular white sugar.

but they hardly need it. these were so cakey and delicious.

i do think they could have used a slightly stronger spice flavor, so i’ll probably add more nutmeg/cinnamon/ginger next time. maybe some allspice…


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