I got my first Christmas card yesterday. What?! I'm in denial about the holiday season. But I do love photo cards...always amazed how fast kids are growing. My mom and dad made my brother and I sit for holiday cards until I was 21 years old. Do you make photo cards for the holidays?
Adapted from Smitten Kitchen who adapted it from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil (I used canola oil)
2 large eggs
1 teaspoon pumpkin pie spice (I used Trader Joe's pumpkin pie spice)
1 1/4 cups sugar
1 teaspoon cinnamon
and/or shakes from the Trader Joe's Cinnamon Sugar Grinder
Preheat oven to 350°F. Put liners in 12 muffin cups (I used brown parchment cups - love these. I get mine from Surfas in Los Angeles...they are opening a store in Costa Mesa soon.)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the pumpkin puree, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar.
Quickly mix the wet mixture with the flour mixture. Don't overmix!
Stir together cinnamon and remaining 1 tablespoon sugar in a small bowl.
Scoop batter into muffin cups. Sprinkle with cinnamon-sugar topping. (I topped mine with a few grinds of the Trader Joe's Cinnamon Sugar grinder). Bake until toothpick comes out clean, about 25 to 30 minutes. Remove from oven, let sit for a few minutes, then transfer to wire rack to cool.