Pumpkin Muffins

Good recipe for pumpkin muffins. They remind me of the pumpkin muffins at Food City stores in the Appalachian region. 

I made muffins, and also put some batter in a jelly roll pan to make it more like a coffee cake. 

The topping is the best part. It candies and crystalizes, providing satisfying texture and flavor. 

The last time I made it, I used AP flour by mistake, and added 1 tsp. each of baking powder and baking soda at the end. It actually rose much better when I did this. 

Ingredients

• 1 1/2 cups canned pumpkin 

• 2 eggs

• 2 cups granulated sugar

• ½ cup melted butter

• ¼ cup milk

• 1 tsp. vanilla extract

• 2 ½ cups self-rising flour (or 2 1/2 cups AP flour plus 1 tsp. baking powder and 1 tsp. baking soda) 

• 1 Tbsp. pumpkin pie spice (or 1/2 Tbsp. cinnamon and 1/2 Tbsp. nutmeg) 

Topping

• ⅔ cup sugar

• 1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp. nutmeg) 

• Directions

• In a large bowl, whisk together pumpkin, eggs, sugar, butter, milk, and vanilla extract. Stir in flour and pumpkin pie spice until just combined. Divide among 2 (12-cup) muffin trays lined with 22 paper liners. Or pour in a jelly roll pan to make a coffee cake. 

• Make Topping: Stir together sugar and pumpkin pie spice; sprinkle over top.

• Bake at 350°F until a wooden pick inserted in the center comes out clean, about 22 minutes. Cool in tray 5 minutes.

• Original recipe inspiration: https://www.southernliving.com/recipes/sugar-and-pumpkin-spice-muffins