So let’s talk about baking for a second. Specifically, let’s talk about flour. Baking is as much of a science as it is an art, and just a little extra of any ingredient can completely change the consistency of your creation. This happens often with flour, because if you dip your measuring cup straight into your bag of flour, pack down the amount you need, and put it directly into your recipe, you’ll have too much flour. For this reason, I have a tip for measuring flour to get it just right. Take a separate smaller spoon and scoop up your flour by the spoonful and pour it into your measuring cup. When it’s full, level off the top with the back of a knife. That way, you have the exact amount of flour you need. Hurray!
- 1½ cups all-purpose flour
- ½ cup white granulated sugar, plus more for topping
- 2 tsp baking powder
- ½ tsp fine salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ cup whole milk, room temperature
- ½ cup canned pumpkin
- ¼ cup unsalted butter, melted
- 1 large egg, lightly beaten, room temperature
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with baking cups.
- Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in small bowl. Combine milk, pumpkin, butter, and egg in medium bowl. Add half of dry ingredient mixture to wet ingredients and stir to combine. Add remaining dry ingredients to wet ingredients and stir until flour is moist, but still a little lumpy.
- Pour mixture into muffin cups until each is about two-thirds full. Sprinkle batter in each cup with up to ¼ tsp more sugar, depending on your preference.
- Bake 18-20 minutes until a toothpick comes out clean. Allow to cool and enjoy!
Looking for more comfort food recipes for fall? Try these:
Spiced Apple Sundaes
Cauliflower Asparagus Gratin
Classic Chicken Noodle Soup
Buttered Parmesan Crostini
Rosemary Mascarpone Mashed Potatoes