Fear not– I would not let Thanksgiving go by without a pumpkin-y post. This is the recipe that saved me last week when called upon to bake for a last-minute bake sale at my kids’ school. I was tickled to learn that my muffins sold out in a minute! I have some serious cred with the under-8 crowd. And along with the other families’ bake sale treats, these sweet things helped raise a couple hundred, enough to pay for a school bus for an upcoming field trip that I will most likely chaperone. (I think it’s OK to gloat for a good cause.) These are simple and simply delightful pumpkin muffins. The cinnamon sugar topping makes them just a little special. These make a great Thanksgiving or day-after-Thanksgiving breakfast. Enjoy! Now I’m off to brave the crowds and start my Thanksgiving shopping.
And if you’re still looking for some interesting sides for your Thanksgiving table, I’ve got a few more ideas, just this side of traditional:
Chinese Sticky Rice and Sausage Stuffing
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Pumpkin Muffins with Cinnamon Sugar
Adapted from the American Club, in Kohler, Wisconsin via Gourmet Magazine via Smitten Kitchen
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (1/2 of a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1. Place oven rack in middle position and preheat to 350°F. Put liners in muffin cups. (I made my own out of squares of parchment paper because I found out belatedly that I did not have liners. I think it looks even prettier!)
2. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar (set the additional tablespoon aside for later), baking soda, and salt in a large bowl until smooth, then whisk in flour and baking powder until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
4. 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.
5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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Oh my those look delectable. I am going to try your recipe. Thx!!!!
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