This recipe was all of that, plus, I discovered something – you know how they always say not to over-mix muffins? A large wire whisk, when mixing by hand, really allows you to incorporate all of the drying ingredients quickly without mashing them up too much. It’s made it much harder to overdo it, despite my better efforts.
And now, the part where I am a moron, because what entry would be complete without a little self-deprecation? Evidence the first: the recipe calls for a solid-pack pumpkin puree. What did I buy? Pumpkin pie filling; you know, the stuff doctored up with sugar and spices and some crap with a lot of letters. In my first attempt at the batter, I had already mixed the sugar with the eggs and oil when I realized the pumpkin already had enough sugar. So, I dumped it (please don’t ask where, because the state of our kitchen drain is unappetizing at best). But, then it turned out that maybe the pumpkin pie filling didn’t have enough sugar, but at this point (evidence the second) I had run out. Of sugar. It baffled me too. The muffins could use some more, both sugar and spice, which was by the way the other thing that I skipped, assuming the pie filling had enough. Well, meh, not enough for my tastes.
Despite my every attempt to wreck them, they’re a good pumpkin muffin, worthy of your palate. I can’t attest to whether the actual recipe, should you follow it, contains the correct amount of sugar or spice, for already-cited reasons, but who doesn’t adjust those things to taste, anyway? The sprinkling of cinnamon-sugar on top gave it a nice crisp on top when it came out of the oven, though unsurprisingly, it was somewhat softened by the time I took the better-lit pictures this morning.
Finally, in case you thought I was joking about my unbridled fervor over the new Gourmet issue yesterday, I offer up this evidence:
And this excludes the ones I determined too much of a calorie-heft for a weekday night, but am saving for later.
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar**
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
* Oh jeez, I messed up on this, too, using a 1/2-cup instead. It’s amazing anything ever turns out in my kitchen. That said, I also can’t attest to the oil-levels in the muffins either, though mine are fine.
** OMG! This too! I for some reason kept 1/4-cup aside, and wondered why the recipe called for so much. I didn’t use it all.