Gently spiced and delicately sweet, these pumpkin muffins are a welcome treat on autumn mornings.
It’s not all that hard to do either!
Simply throw awhole sugar pumpkinin the oven, and let the heat work its magic.
Credit: Photographer: Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Styling: Christina Daley
you’re free to use canned pure pumpkin puree.
Ingredients
1whole (3-lb.)
sugar pumpkin
2eggs
2cups granulated sugar
12cup melted butter
14cup milk
1tsp.
vanilla extract
2 12cups self-rising flour
1Tbsp.
pumpkin pie spice
Topping
23cup sugar
1tsp.
Cut pumpkin open; scoop flesh from skin.
Discard skin and seeds.
Whisk in eggs, sugar, butter, milk, and vanilla extract.
Stir in self-rising flour and pumpkin pie spice until just combined.
Divide among 2 (12-cup) muffin trays lined with 22 paper liners.
Make Topping:Stir together sugar and pumpkin pie spice; sprinkle over top.
Bake at 350F until a wooden pick inserted in the center comes out clean, about 22 minutes.
Cool in tray 5 minutes.
Tips
In a hurry?
Use 1 1/2 cups pure pumpkin puree from a 15-ounce can.
