Tuesday, October 7, 2008

Pumpkin Crinkle-Top Muffins...

This morning I made some muffins for my DH's Bible study group. They turned out really well. I took a basic pumpkin muffin recipe a made a few adjustments.

Pumpkin Crinkle-Top Muffins

2 eggs
1 1/4 cup white sugar, divided
1/4 cup vegetable oil

1 cup canned pumpkin

1/4 cup water
1 1/2 cups all-purpose flour (I used 1 cup all-purpose flour and 1/2 whole wheat pastry flour)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt

1/4 teaspoon ground nutmeg


Preheat the oven to 400 F. Grease muffin pan or use paper liners.

Beat 1 cup of sugar, oil, and eggs together until mixed well. Add pumpkin and water to the egg mixture. In separate bowl mix together the baking flour, baking soda, baking powder, 1/2 teaspoon of cinnamon, cloves, nutmeg, and salt. Add the flour mixture to the wet mixture. Beat just until moist.

Mix 1/4 of sugar and 3/4 teaspoon of cinnamon together in a small bowl (or a reclosable container to save for later use) until blended.

Fill muffin cups 2/3 full with batter. Sprinkle with about 1/2 teaspoon of the cinnamon sugar ( a little more or less depending on your taste). Bake in preheated oven for 18-20 minutes. Stick with toothpick to see if cooked thoroughly. Cool for 3 minutes before serving.

Yield: 12 regular size muffins

1 Comment:

Anonymous said...

These sounds amazing!