Rozzie Kids Magazine

Pumpkin Muffin Recipe

by Lucy Karp

I made this dish when I was a kid and it was so good. I liked the taste of the pumpkin and putting the soft butter onto the muffins. I hope you enjoy this dish as much as I did.

TOTAL TIME: 1 hour, plus cooling time MAKES: 12 muffins

Ingredients:

  • Vegetable oil spray (or cupcake liners)
  • 2 cups (10 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon nutmeg
  • 2 teaspoons plus 1 teaspoon ground cinnamon, measured separately
  • 1 (15-ounce) can unsweetened pumpkin puree, opened
  • ¾ cup vegetable oil
  • 2 large eggs
  • 1 ½ cups (10 ½  ounces) plus 1 tablespoon sugar, measured separately

Materials:

  • 12-cup muffin tin
  • 3 bowls (1 large, 1 medium, 1 small)
  • Whisk
  • Rubber Spatula
  • ⅓-cup dry measuring cup
  • Spoon
  • Toothpick
  • Oven mitts
  • Cooling rack

Steps:

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray (or line muffin tin with 12 liners.)
  2. In medium bowl, whisk together flour, baking powder, baking soda, salt, allspice, nutmeg, ginger, and 2 teaspoons cinnamon. In large bowl, whisk pumpkin, oil, eggs, and 1 ½ cups sugar until well combined.
  3. Add flour mixture to pumpkin mixture and stir gently with rubber spatula until just combined and no dry flour is visible. Do not overmix.
  4. Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups. (You can also use a dry tablespoon to divide batter.)
  5. In small bowl, use spoon to stir together remaining 1 tablespoon sugar and remaining 1 teaspoon cinnamon until combined. Sprinkle cinnamon-sugar mixture evenly over batter in each muffin cup.
  6. Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.
  7. Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.8 Using your fingertips, gently wiggle the muffins to help them slide out easily from the muffin tin. If they get stuck, use a butter knife to loosen their edges from the muffin tin. (If using liners, take out muffin, liner on.) Transfer the muffins directly to  a cooling rack. Let muffins cool for at least 10 minutes before serving.