Autumn-Is-Here Pumpkin Muffins

The fall weather has breathed some cool air on a very humid Columbus and pumpkin, apple, and squash season is upon us! I am excited for warm concoctions and fall drinks and sweaters! This morning, I settled on a simple recipe adapted from our blogging crush, Smitten Kitchen who adapted it from the American club, in Kohler, Wisconsin via Gourmet Magazine. whoa. meta-adaptation.

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Pumpkin Muffins

1 c. all-purpose flour
1/2 c. cake flour
1 t. baking powder
1 c. pumpkin puree (from can)
1/3 cup vegetable oil
2 free range eggs
1 t. pumpkin-pie spice
1 . white sugar
1/4 c. brown sugar
1/2 t. baking soda
1/2 t. salt

For topping:
2 t. sugar
1 t. cinnamon
(later) a few shakes of p. sugar

Preheat oven to 350 degrees.

In a bowl, whisk together pumpkin, eggs, and oil. Add both sugars and the pumpkin pie spice. In separate bowl, combine flours, baking powder and soda, and salt. Add to wet ingredients until smooth. In a little bowl, mix cinnamon and sugar.

In a muffin pan, fill each cup a little over 3/4th full with the mixture. Drop one or two pinches of cinnamon sugar on top of the not-yet-baked muffins. Set the timer for 20-25 minutes.

Remove from oven when muffins spring back when touched or a toothpick comes out clean. Place on a cooling rack for five minutes before removing from the pan. For an extra touch, scatter a bit of powdered sugar on top! Yum, bask in the early fall sunshine and enjoy your spiced treats!

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