Easy Pumpkin Muffins

If you know anything about Kelly and I, you know we're suckers for pumpkin goodies. Pumpkin spice latte's, pumpkin loaves, pumpkin cheesecake - you name it, we want it. Its almost a shame that pumpkin is an autumn-only food.

Today's post celebrates pumpkin season in the spirit of my recent breakfast goods kick. When you Google "pumpkin muffins," the first result isn't the Food Network or Recipes.com. Its a food blog called "Smitten Kitchen" Of course, I modified the recipe, adding a few other fall ingredients.

Pumpkin Muffins

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine via Smitten Kitchen

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 cup canned solid-pack pumpkin (from a 15 ounce can)

1/4 cup vegetable oil

3 eggs

1 1/4 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon clove

1/2 teaspoon nutmeg

1/2 cup chopped walnuts

1/2 cup chopped cranberries

1/2 teaspoon orange zest

1 tablespoon grated ginger

1 tablespoon sugar and 1 tablespoon cinnamon to top

1. Put oven in middle position and preheat oven to 350°F. Butter muffin tins.
2. Whisk together pumpkin, oil, eggs, spices, 1 1/4 cups sugar, ginger, baking soda, and salt in a large bowl until smooth. Add walnuts and cranberries. Then whisk in flour and baking powder until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
4. Divide batter among muffin cups (each should be about three-fourths full). 
5. Sprinkle tops with cinnamon-sugar mixture. 
6. 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.
7. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Yields about 12-18 muffins. Sorry no pictures - I ate them too quickly!