Pumpkin Muffins
By Tested and perfected in the Sur la Table kitchen
Pumpkin Muffins
By Tested and perfected in the Sur la Table kitchen
- ½cup vegetable oil
- 1¼ cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup water
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoons sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Sparkling sugar (optional)
These muffins are great on their own. For a special treat, top the muffins with cream cheese frosting.
Preheat oven to 350°F. Line a standard 12-cup muffin pan with muffin liners.
To a medium bowl, add oil, sugar, eggs, pumpkin puree, water, and cinnamon; whisk together.
To a large bowl, add flour, baking soda, baking powder, salt, and spices; whisk to combine. Make a well in the middle of dry ingredients and add the wet ingredients; whisk until incorporated; do not overmix.
Scoop or spoon batter evenly into the prepared muffin pan. Sprinkle the tops of the muffins with sparkling sugar.
Bake in the preheated oven until a cake tester or toothpick inserted in the center of the muffin comes out clean, 25 to 30 minutes. Transfer muffin pan to a wire rack to cool.
Preheat oven to 350°F. Line a standard 12-cup muffin pan with muffin liners.
To a medium bowl, add oil, sugar, eggs, pumpkin puree, water, and cinnamon; whisk together.
To a large bowl, add flour, baking soda, baking powder, salt, and spices; whisk to combine. Make a well in the middle of dry ingredients and add the wet ingredients; whisk until incorporated; do not overmix.
Scoop or spoon batter evenly into the prepared muffin pan. Sprinkle the tops of the muffins with sparkling sugar.
Bake in the preheated oven until a cake tester or toothpick inserted in the center of the muffin comes out clean, 25 to 30 minutes. Transfer muffin pan to a wire rack to cool.