It’s tough to wax poetic about pumpkin muffins while not two feet away my cat is crunching on a grasshopper he brought in from the backyard. It’s a shame, because these are very good muffins. At least I can take double pleasure this beginning of September. Not only is pumpkin season beginning – grasshopper season is coming to an end.
Last year I cooked a pumpkin for the first time, and as I suspected would be the case, the most difficult part of the process was finding the time. But whether you cook your own pumpkin, or buy it in cans, these muffins will not disappoint.
1 1/2 c flour
1/2 c sugar
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 c milk
1/2 c pumpkin
1/4 c melted butter
Heat oven to 400 degrees. Grease bottoms of muffin cups, or line with paper or silicon cups.
Mix all ingredients just until flour is moistened. As usual for muffins, don’t overmix. The batter will be lumpy.
Fill muffin cups 2/3 full. Sprinkle sugar over the top (I use Billington’s Sugar Crystals)
Bake 18-20 minutes. Remove immediately from pan and cool on wire rack.