So in the constant quest to feed my family allergy friendly, low fat options…I always welcome recipes. Thanks to Jessica Shiffman, I decided to revisit my pumpkin phase. She introduced me to a new website, Smitten Kitchen, which has lots of great recipe ideas including an easiest baked mac and cheese that I wanted to dive directly into but try to avoid dairy recipes š
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup canned solid-pack pumpkin (from a 15 ounce can)
- ⅓ 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
- Put oven in middle position and preheat oven to 350Ā°F. Put liners in muffin cups.
- Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1¼ cups sugar, baking soda, baking powder 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.
My favorite part of the recipe is theĀ cinnamonĀ and sugar topping. Ā This is how they looked at first…
Then a spoon full of sugar…
And…WALLAAAAAAAA
They were so unbelievably yummy! Unfortunately the calories will only end up on my hips (and my trusty husband who never turns down baked goods) because my children were only mildly interested in them. But my new critic, Jonah, seemed to enjoy too. So I’m not going to hold the Pumpkin Muffins responsible for my kids’ lack of interest.
Ā
Great recipe! Don’t you LOVE that website?!!
Lisa @bitesforbabies recently posted..Creamy Tropical Fruit Salad Smoothie