Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
New favorite adaptation 10/28/13, Sweet Potato Muffins: Roast a medium-to-large orange-fleshed sweet potato (pricked all over with a fork, at 350 for 45 minutes to an hour) until very tender. Let cool completely. (Can do this a day in advance; store in fridge.) Either mash or run potato flesh through a potato ricer. Measure 1 1/3 cup from this and continue with recipe below as printed.
1 1/2 cups all-purpose flour (have successfully swapped whole wheat flour for half)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
1 cup (original recipe) to 1 1/3 cup (what I use these days; makes it even more rich) canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling, which is sweetened and spiced)
1/3 cup vegetable or another neutral cooking oil
2 large eggs
1 1/4 cups plus 1 tablespoon granulated sugar
1 teaspoon cinnamon
Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.
Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.
In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).
Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.
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.
Do ahead: Most muffins don’t keep well, but these are excellent on Day 2 (after being stored in an airtight container at room temperature) and not bad at all on Day 3. If longer, I’d keep them in the freezer until needed.
pumpkin muffins was originally published on smittenkitchen.com
all content and photos © 2006 - 2013 Smitten Kitchen LLC