This fall my craving for pumpkin has been insatiable. I simply cannot get enough of the seasonal flavor, as though I’m starved for holiday and merriment and all the comforting pleasures just beyond the autumn season. I’m not going to over think it, I’m just going for it. Which means, there is lots of baking going on at my house. Last weekend, I conjured up a warm, fluffy batch of pumpkin muffins that melt in your mouth. Eat your heart out.
1 cup all-purpose flour 1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/4 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup sugar 1/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon 1 teaspoon vanilla extract
Use marshmallows, chocolate chips and/or cinnamon and sugar sprinkles for the topping.
Directions: Preheat oven to 350 degrees and line muffin tins with liners or coat with nonstick spray. Combine all wet ingredients first, then add in dry ingredients and mix until nice and fluffy-do not over mix .
Next, fill the muffin tins 3/4 full with the mixture and top with your favorite treats.
Bake for 25 min or so until the centers come out clean.
Like I said, eat your heart out.
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