Things to Do With a Can of Pumpkin: Part I
I had a can of pumpkin I opened to try in my morning oatmeal. I kept hearing how good it would be so I was excited…yeah, not so good. I was disappointed but then set on a mission to find other fun new recipes to use with the remainder of the pumpkin.
First, I tried out these Pumpkin Muffins. If it’s any indication how good they are, I don’t have any photos because we ate them so fast! So moist and light and yummy! This made it onto my list of favorites pretty quickly.
Source: Gourmet Magazine
1 1/2 cups flour
1 teaspoon baking powder
1 cup canned pumpkin
1/3 cup vegetable oil
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Sift together flour and baking powder.
Whisk together pumpkin, oil, eggs, nutmeg, cinnamon, ginger, allspice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Stay tuned for Part II coming soon!