This is a great Fall recipe for pumpkin muffins. I love pumpkin and use it whenever I can. This would be a great addition to a Thanksgiving dinner or even a quick snack for the morning after Thanksgiving before shopping.
1 ½ cups all-purpose white flour or whole white wheat flour
1 teaspoon baking powder
1 15-ounce can pumpkin puree (not pie filling)
1/3 cup canola oil
2 large eggs
3/4 cup granulated white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon cinnamon
1 tablespoon sugar (either white or light brown)
2 tablespoons flour
2 tablespoons cold butter (cut in small pieces)
Preheat oven to 350 degrees Fahrenheit. Line muffin pan with foil or paper liners.
1. Gently whisk together flour and baking powder in a small bowl.
2. In a large bowl, whisk together pumpkin puree, oil, eggs, sugar, baking soda,salt, cinnamon, nutmeg and ginger until smooth. Then, whisk in flour mixture just combined.
3. In another bowl, use a fork to mash together butter with remaining topping ingredients until coarse.
4. Divide batter among muffin cups (each should be about ¾ full), then generously sprinkle tops with topping mixture. Bake for 20 to 25 minutes for regular muffins or 15 to 17 minutes for mini muffins or until toothpick inserted in center comes out clean.
5. Cool in pan on rack for 5 minutes, and then transfer muffins to rack to cool further.
(Makes approximately 12 to 14 regular muffins or double the amount of mini muffins)