March 11, 2011 § Leave a comment
“Eat all the junk food you want as long as you cook it yourself.” – Food Rules by Michael Pollan.
Which means that, aside from these pumpkin muffins and given my cravings lately, parmesan crackers (a la Cheez-It), cheese twists, lemon bars, and cheesecake brownies are at the top of my “recipes to try” list.
Pumpkin Muffins (adapted from Smitten Kitchen)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin spice
1 cup sugar (1 1/4 cups if you like your muffins on the sweeter side)
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 F. Put 12 liners in the muffin cups.
Whisk together pumpin puree, oil, eggs, pumpkin spice, 1 cup sugar (or 1 1/4 if that’s how much you’re using), baking soda, and salt in a large bowl until smooth. Then whisk in flour and baking powder.
Divide the batter among muffin cups, about 3/4 full. Bake until puffed and golden brown, about 30 minutes. A toothpick should come out clean when inserted into the center of a muffin.
Cool in a pan for 5 minutes and then transfer muffins from pan to rack. Cool to warm or room temperature.
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