Pumpkin Nirvana

I've had several cans of pumpkin sitting in my cupboard for far too long and decided it was time to use it or throw it out. I wanted to make muffins because they would be an easy, nutritious breakfast on our rushed weekday mornings. My search led me to the Muffin Top blog. I chose this recipe because it was simple and didn't call for anything I didn't already have on hand, such as buttermilk and cream cheese.

Unfortunately, when I was getting ready to make these muffins I realized that I was out of muffin liners so I had to deviate from the plan. I dumped my batter in one of my silicone bread pans and set the timer for 30mins. longer than the recipe called for. The result has sent me to pumpkin nirvana and I don't think I will be returning any time soon! The pumpkin bread is so moist and tasty my 2yo who doesn't like bread ate a whole piece herself! My MIL is coming later tonight to have a piece and I might have to bake another loaf just so there's enough for her. I will have to buy some muffin liners tomorrow so I can stock up on muffins for many happy mornings to come!

Here's the recipe if for some reason you can't access the site above: I also used the whole can of pumpkin for added taste and nutrition and I think it helped keep the bread moist.

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 sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden 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.