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RECIPE FOR PUMPKIN MUFFINS From Gourmet November 2006 Adapted from the American Club Makes 1 dozen Active time: 15 min. Start to finish: 1 hour
INGREDIENTS: 1.5 cups all-purpose flour 1 tsp baking powder 1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all, I think it even made it more yummy and moist!) 1/3 cup vegetable oil 2 large eggs 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice) 1.25 cups plus 1 Tbsp sugar 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS: Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 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 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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