The kids have been on a real pumpkin bread kick this fall. And I’ve done nothing to discourage this, because, YUM.
This afternoon we dug out the pumpkin muffin recipe that the kids made in preschool last year (their teacher was kind enough to pass it along—thanks, Tracey!). A year later, and they are still delicious. The kids ate one after baking, again at supper, and I had to tell a cranky-for-pumpkin Henry before bedtime that no, he couldn’t have another one, wait and he can have one at breakfast tomorrow.
Here’s the recipe so you can make some, too. Henry, Eleanor and I will try not to ask you to share. No promises, though.
Makes 18-24 mini muffins (I used a regular muffin tin, and it made 17, although I could have filled up some with more batter, so maybe really 14-16?)
1 ½ cups of flour
1 teaspoon of baking powder
1 ¼ cup canned pumpkin
½ cup of vegetable oil
2 large eggs
2 teaspoons pumpkin pie spice
¾ cup sugar
½ teaspoon salt
½ teaspoon baking soda
(optional topping)(although I don’t consider this optional; when given a choice, you ALWAYS top things with sugar & cinnamon)
1 tablespoon sugar
1 teaspoon cinnamon
Preheat oven to 350 F. Line muffin tins.
Stir together pumpkin, oil, eggs, spice, sugar, baking soda and salt until smooth.
Stir together flour and baking powder. Add to pumpkin mixture and stir just until combined.
Optional: Stir together 1 tablespoon of sugar and 1 teaspoon of cinnamon in a small bowl.
Divide batter among muffin cups (about 1 tablespoon each) and top with a sprinkle of cinnamon sugar.
Bake for 12-15 minutes.
Cool in pan for 5 minutes then cool on a rack.