December is all about food. Whether you are making cookies for an exchange or stew to stay warm or cake for a holiday party, the focus is on eating. It's probably related to wanting to hibernate. Sometimes it's somewhat complicated, so this recipe is a nice balance.
You need one mixing bowl and just a whisk or a mixing spoon- no mixer required, so clean up is super easy and the results are delicious. I whipped these up on Saturday morning, and I wasn't even all the way awake. I hope you find them just as easy.
adapted from Smitten Kitchen
1 C pureed pumpkin*
1/3 C vegetable oil
1 tsp baking powder
2 tsp baking soda
1 tsp pumpkin-pie spice
1/2 tsp salt
1 1/4 C plus 1 Tbsp sugar
2 Tbsp apple cider vinegar
1 1/2 C flour**
1 tsp cinnamon
Preheat oven to 350F and line a muffin tin with liners. In a small bowl, stir together cinnamon and 1 Tbsp sugar.
Whisk together the pumpkin, oil, baking powder, baking soda, pumpkin pie spice, salt, and 1 1/4 C sugar in a large bowl. Add in the vinegar and flour and whisk until just combined.
Spoon batter into muffin cups. They should be about 3/4 full. Sprinkle cinnamon-sugar mixture on top. Bake on center rack for 25-30 minutes. Muffins will be puffed and slightly golden, and a cake tester inserted into the middle will come out clean.
Remove from oven and cool for about 5 minutes. Remove muffins from pan and allow to finish cooling on a rack.
*I used more of my baked pumpkin but you can also use a can
**I don't have any all purpose left because I made challah this weekend, so I used white whole wheat and they came out great.
