Pumpkin Muffins

Well he we are again, when will the goverment start making 3 day weekends mandatory? Another Sunday….Monday poking at me in the face! IRRITATING ME with it’s impending doom.


I hate it! HA


Something I do not hate, all the wonderful little pumpkin patches popping up - Halloween Candy and hot humid weather….yeah scratch that! What is up with the freakish weather here in so cal - total party foul.


Delightfully borrowed this recipe from the little lady at SMITTEN KITCHEN







INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Royal Icing & Sprinkles…if you are really feeling it






DIRECTIONS

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 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 three-fourths full) buttered and floured, or use paper liners, then sprinkle tops with cinnamon-sugar mixture. Bake until wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.


Next I drizzled Royal Icing in a spiral and sprinkled with sprinkles, adorable!