This recipe makes 6 large muffins or 12 small muffins. Don’t fret if you don’t have a smaller muffin pan — if you make muffins half the size, you can eat twice as many for the same amount of calories! However, half the size does not equal half the time — if you are making bigger muffins you’ll bake them for about 25-30 minutes, but smaller muffins will be closer to 20-25 minutes. Set a timer, but the best way to tell your muffins are done is by using the tried and true “toothpick method” — just stick a toothpick in the middle of the highest part of a muffin. If you can pull it out with no visible wet batter or overly sticky crumbs, it’s done.
1½ C cake flour
½ tsp baking powder
1 C cooked pumpkin
¾ C Nashville Spice Company Demerara Sugar
½ C vegetable oil
2 large eggs
1 Tbs Nashville Spice Company Pumpkin Pie Spice
½ tsp baking soda
1 Tbs Sugar, for sugar mixture
1 tsp Nashville Spice Company Pumpkin Pie Spice, for sugar mixture
Preheat oven to 350°F.
Sift flour and baking powder into a bowl.
In a large mixing bowl, combine pumpkin, eggs, oil, sugar, salt, Nashville Spice Company Pumpkin Pie Spice, and baking soda together; mix well, but don’t over stir.
Grease muffin pan. Divide batter between cups. Sprinkle sugar mixture evenly over tops.
Bake 12 small muffins for 20-25 minutes, or 6 large muffins for 25-30 minutes. Check with a toothpick for doneness.
Remove from oven, place pan on cooling rack. Serve when cooled.
Nutritional Information (per serving) | Calories 284.3 Total Fat 4.1g Saturated Fat 2.2g Polyunsaturated Fat 0.3g Monounsaturated Fat 0.6g
Cholesterol 62.0mg Sodium 25.3mg Potassium 23.0mg Total Carbohydrate 58.5g Dietary Fiber 1.7g Sugars 34.7g Protein 4.8g