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Pumpkin Spice Muffins
Pumpkin puree comes in 15-ounce cans, and, since I hate waste, I designed this recipe to use a whole can. It yields 18 rather than 12 muffins, a good number to bring to school in the autumn when kids are celebrating the harvest. Serve these as a late-morning snack with thermoses of hot chocolate.
- Nonstick cooking spray (optional)
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon pure vanilla extract
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin and a 6-cup muffin tin with paper liners or coat them with cooking spray.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium-size mixing bowl.
Whisk together the cooled melted butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined.
Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool in the pan for about 5 minutes, invert them onto a wire rack, and then turn them right side up on the rack to cool completely. Pumpkin Spice Muffins will keep in an airtight container at room temperature for up to 2 days, or wrap them individually in plastic and then aluminum foil and freeze them for up to 1 month.
Excerpted from Mom's Big Book of Baking, by Lauren Chattman. Copyright 2001, used by permission from The Harvard Common Press.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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