Can Me Have This: NYE CUPCAKES!!!

The countdown begins! #10 - chocolate and vanilla cupcakes, dusted with sprinkling sugar, topped with a chocolate sugar cookie.

Can Me Have This: Pumpkin Muffins

My very dear friend, Teresa gave me a delicious recipe for one of my favorite things in the world - pumpkin muffins. The recipe calls for whole wheat flour, applesauce - ingredients that take the tinge of guilt away from eating such great food. However, one desperate afternoon, I did not have those things at hand. I hit the web in search for another recipe to curb these crazy pregnancy cravings.

Enjoy!

RECIPE FOR PUMPKIN MUFFINS From Gourmet November 2006 Adapted from the American Club Makes 1 dozen Active time: 15 min. Start to finish: 1 hour

INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.