Sunday, October 10, 2010

Pumpkin Muffins

So I realized as soon as I put these in the oven that I haven't done a dinner food post in a while. I can only really attribute this to the fact that I've scheduled my blog food project for Sunday mornings and I guess at that time I'd much rather eat muffins, and pancakes, and crisps, than lemon roasted chicken or pork chops. But here's the deal: these muffins make my faux pas seriously ok. They actually make it super tasty.
They are a cinch and I have two of my favorite food blogs to thank. Heidi over at 101 Cookbooks did a pumpkin muffin this week, which inspired me, and Smitten Kitchen is where I picked up the recipe. These muffins are a great way to bring something special to the morning and are so approachable that it makes me wonder why I don't make muffins every week (note to self: fear of your waist line keeps you from doing this). It takes one bowl, ingredients you probably already have with the exception of 1 can of pumpkin (which the recipe uses all of), and muffin cups.

So if you love fall (who doesn't love fall?!) and want your whole house to smell like Thanksgiving and/or a Starbucks pumpkin spice latte, this is the recipe for you!

Pumpkin Muffins from Smitten Kitchen

1 can solid-pack pumpkin (15 oz., not pumpkin pie filling)
2 eggs
1/3 cup vegetable oil
1 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour

1 teaspoon cinnamon
1 tablespoon sugar

1. Preheat oven to 350 F and line muffin tin with cups.

2. In a large bowl (preferably with a pouring spout) stir together, pumpkin, eggs, oil, sugar, nutmeg, allspice, salt, baking powder, and baking soda. Add flour a bit at a time and mix until just combined.

3. In a small bowl combine cinnamon and extra tablespoon of sugar.

4. Fill muffin cups about 3/4 of the way full and sprinkle the cinnamon/sugar mixture on the top of each.

5. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes and then transfer to a cooling rack.


  1. Those look divine, Jil. I'm so sorry, again, for being unable to meet up. As it turned out, we had to go meet someone having trouble that was joining us on our trip much earlier than anticipated, which meant 7:30AM. Eek!

    I do think we'll be up again in either November or December. We'll absolutely make concrete plans for then!

  2. thanks guys! thinking more about it, i will definitely add walnuts next time... i think it will add a nice textural depth. :o)