Sunday, November 22, 2009

Jumbo Pumpkin Muffins with Brown Sugar Topping.

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I had a cup of pumpkin puree leftover from the failed pumpkin snickerdoodles situation that I wanted to use up. These are really easy & really good & you don't have to purchase a giant container of anything else that you'll then have to find other uses for, so as to avoid throwing the stuff out because it expired before you found time in your schedule to make it happen.


*The only thing I would change are the spices. This recipe is a little heavy on the cloves & allspice. Next time I'll probably get rid of the cloves, bump the cinnamon up to 1 1/2 tsps & use 1/2 tsp each nutmeg & allspice.

*I accidentally bought Jumbo cupcake liners (as a side note, I don't really get the whole Jumbo concept) instead of regular cupcake liners, which is why these muffins aren't regular size. I doubled up the liners & baked the muffins on a sheet pan. It worked fine, although my muffins are wider & more shallow than they should be. It was only after the muffins were in the oven & I was putting the liners away that I saw the label which said you can use them in a regular muffin tin.

Jumbo Pumpkin Muffins with Brown Sugar Topping

Adapted from Pumpkin Muffins II at

Yield: 7 Jumbo muffins


1 cup pumpkin puree
1 1/2 cups all-purpose flour
1 cups white sugar
1 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoons ground cloves
1 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/3 cup vegetable oil
2 eggs

Topping Ingredients

Combine 1 heaping Tbsp white sugar + 1 Tbsp brown sugar


Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 1 cup pumpkin puree, vegetable oil and eggs.

Add pumpkin mixture to flour mixture, stirring just until combined. Do not overmix. Scoop batter into prepared muffin cups. Sprinkle with brown sugar topping.

Bake for 23 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in pan on a rack for 5-10 minutes before turning out.

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