Friday, November 18, 2011

Texas-Sized Pumpkin Muffins

I came across this awesome recipe on pinterest...where else?? =) These muffins were super easy to whip up for breakfast. The recipe suggests using a six cup muffin tin with paper liners but I just used a normal muffin pan without liners and came out with 10 large, delicious pumpkin muffins. 

Pumpkin Muffins
Texas-Sized Pumpkin Muffins
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup canned 100% pumpkin
1/3 cup vegetable oil
2 eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
Preheat oven to 350.
Line a Texas-sized 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. Or you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
In a medium-sized bowl sift together the flour and the baking powder. Set aside.
In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
Whisk in the flour mixture until combined. Do not over-mix.
In a small bowl mix together the sugar and cinnamon.
Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes before turning them out onto a cooling rack.

 Linking up with:

Tickled Pink at 504 Main

shabby creek cottage 


Jenn "Rook No. 17" said...

Mmmm...your muffins sound amazing and I especially love the cinnamon sugar topping!

So glad I linked up after you at 504 Main.

Have a great weekend!

LeAnn-The Modest Homestead said...

Wow these look amazing! I love muffins!!! I need to give these a try!