We’re a sucker for pumpkin-flavored things, especially when they’re moist and tender and cake-like in consistency. But let’s be clear about something: these are not cake. These are muffins. The only thing that makes a muffin a (cup)cake is frosting. Choose your own adventure, as we invite you to do with this recipe, and yes, you can turn this humble, albeit delicious, muffin into a snack cake with a smear of cinnamon-cream cheese frosting. Or try one of the other riffs. We’re partial to the streusel topping and the dirt bomb versions, both culturally acceptable forms of morning pastry and not technically considered (according to me) cake (see above).
1¾ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 cup light brown sugar
1 cup pure canned pumpkin
½ cup granulated sugar, plus more for topping
½ cup vegetable oil
2 large eggs
How to Make It
Preheat oven to 350°F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
Whisk flour, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl.
Whisk brown sugar, pumpkin, granulated sugar, vegetable oil and eggs in a separate medium bowl and beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated.
Divide batter evenly among muffin cups. Sprinkle evenly with granulated sugar and bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Serve warm or room temperature.
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