Winter is the season for baking, and well, I’m not the best baker out there. Half the time when I make bread, it’s more or less a disaster, and my biscuits could use some work too. But when I tried baking these muffins, I couldn’t believe how deliciously moist and fluffy these came out. Plus, they made my apartment smell like the holidays!
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 cup canned pumpkin
1/4 cup vegetable oil
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup plus 1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Put oven in middle position and preheat oven to 350 degrees F. Oil a muffin tin lightly with vegetable oil.
2. Whisk together flour, sugar, 1/4 teaspoon cinnamon, cloves, nutmeg, sugar, baking powder, baking soda, and salt in a large bowl until combined. In another bowl, whisk together pumpkin, remaining oil, and eggs, until smooth, then whisk in flour mixture until just combined.
3. Stir together remaining 1 teaspoon cinnamon and remaining 1 teaspoon sugar in another bowl and set aside.
4. Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown, 25 to 30 minutes.