It's Fall.It actually rained in Los Angeles today!
Of course, we are expecting it to be 95 degrees on Saturday.
But the calendar says "Fall" so I'm diving into pumpkin 24/7.
How have you been? I think this blog is still turned on. I've been really busy lately and had some losses - don't worry, not deaths. My best friend moved 3,000 miles away and my boss of 9 years left for another library system. Very sad times. Oh, and it was 1000000000 degrees in Los Angeles for weeks so I didn't want to turn on the stove to experiment and try new recipes. I was still baking some mornings...but many of the same items I can make in my sleep - scones, brownies, cookies and Texas Sheet Cake.
Smitten Kitchen who adapted it from American club, in Kohler, Wisconsin via Gourmet Magazine. It's an easy pumpkin muffin with a light dusting of cinnamon/sugar.
1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoon pumpkin-pie spice
1 1/3 cup canned solid-pack pumpkin (not pumpkin pie filling)
1/3 cup vegetable or canola oil
2 large eggs, room temperature
1 1/4 cups (250 grams) sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
1. Place 12 cupcake liners (or spray with baking spray) in a muffin tin.
2. Preheat oven to 350 degrees F.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie pie.
4. In a medium bowl, whisk together pumpkin, oil, eggs and sugar.
5. Add the wet ingredients to the dry ingredients and fold together until just combined. Don't overmix!
6. Dish batter into muffin tin.
7. Mix together the topping ingredients: sugar and cinnamon. Sprinkle over each muffin - you'll probably have leftover, I didn't use it all.
8. Bake 25 to 30 minutes, until a toothpick comes out clean.
9. Remove from oven and let cool in the pan for 5 minutes. Remove the muffins onto a cooling rack. Enjoy!