Pumpkin Muffins with Spiced Sugar
Sweet and pumpkin-filled Pumpkin Muffins offer great fall flavor with that annual favorite, Pumpkin Pie Spice. It's blended with cinnamon, ginger, clove and nutmeg, for nostalgic warmth. These muffins have a delicate crumb thanks to the use of cake flour, which gives them a lighter, more airy texture. If you want muffins with a bit more chew, use the same amount of All-Purpose (AP) flour.
When shopping for this recipe, make sure you choose plain canned pumpkin and not the pre-sweetened pie filling. If you happen to have fresh, baked or steamed pumpkin at home you are welcome to use it instead, and you can use that in the same amount as you would use the canned product.
This recipe makes 6 large or 12 small muffins.
Ingredients:
- 1 ½ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup canned pumpkin
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup plus 1 Tablespoon Demerara Sugar, divided
- 1⁄2 teaspoon Fine Sea Salt
- 1 Tablespoon plus 1 teaspoon Pumpkin Pie Spice, divided
- Butter or non-stick cooking spray, for greasing pans
Instructions:
- Preheat oven to 350°F.
- Sift flour, baking powder, and baking soda into a bowl.
- In a large mixing bowl, combine pumpkin, eggs, oil, 3/4 cup Demerara Sugar, salt, and 1 Tablespoon Pumpkin Pie Spice together. Stir in flour mixture. Mix well, but don’t over stir.
- In a separate bowl, combine 1 Tablespoon Demerara Sugar and 1 teaspoon Pumpkin Pie Spice.
- Grease muffin pan. Divide the batter evenly in each cup. Sprinkle sugar mixture evenly over top.
- Bake 12 small muffins for 20-25 minutes, or 6 large muffins for 25-30 minutes.
- Check for doneness by performing the toothpick test. Sink a toothpick down through a muffin from its highest point. Pull the toothpick out; if there's no muffin batter clinging to it, muffins are done.
- Remove muffins from the oven, and place pan on cooling rack. Serve when cooled.
