Classic pumpkin muffins with a crackly cinnamon sugar layer on top. Perfect for watching the leaves fall with a mug of coffee or tea in hand.
Clearly I am a big fan of muffins (see here and here), so it is no surprise that I couldn’t let fall slip away without trying a classic pumpkin variety. I loved this recipe! The cinnamon sugar crackle on top sets off the pumpkin and makes it seem a bit decadent without being over the top or adding the potential distraction of a separate flavor. That said, one of my more creative coworkers did brainstorm the idea of adding a glaze on top, instead. Perhaps maple-bourbon? (Of course, this particular coworker might just have been scheming for another batch to appear at the office, but, just because you’re hungry doesn’t mean you’re not on to something..)
In any event, these muffins disappeared in a flash at my office and garnered high praise. Plus, when I let Henry have one as a treat he loved it so much he cried when it was finished and worked hard to pick even the tiniest of crumbs off of his jacket and stuff them into his mouth. A tiny bit sad, but so cute. So with all that, I suspect this recipe will be making a regular appearance in my kitchen for many Octobers and Novembers to come.
Yields about 18 muffins
For the bread:
1 15-ounce can pumpkin puree
1/2 cup vegetable oil
3 large eggs
1 2/3 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
heaping 1/4 teaspoon freshly grated nutmeg
heaping 1/4 teaspoon ground ginger
two pinches ground gloves
2 1/4 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 350 degrees F, and prepare muffin tins with 18 paper liners.
In a large bowl, combine the pumpkin, oil, eggs, and sugar; whisk until smooth. Sprinkle the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over the liquid ingredients and whisk again until the batter is evenly mixed. Add the flour and fold in with a spoon or spatula, just until combined. Divide batter evenly among prepared muffin tins.
Combine sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, then remove muffins to a wire rack to cool completely. They will keep covered at room temperature for several days.
Source: Barely adapted from Smitten Kitchen