Sunday, June 12, 2011

Pumpkin Muffins

I thought these where quite delicious and easy.  I think I am going to try to make them again and instead of using chocolate chips, try putting some walnuts and carrots in the them...

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups (plus 1 tablespoon) sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (optional)

Preheat oven to 350°
Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

I also had some time to go outside this weekend and wear  this new floral blouse from UB.  I got a sunburn  being outside but it was still amazing. 

Blouse, Shoes - UB | Jeans - Stein Mart 

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