This recipe is out of Katie Lee’s first cookbook, The Comfort Table. I have been making these simple muffins for years and they are a definite family favorite especially of my son, Creed. When fall arrives, this is the first recipe that comes out of hiding after the hot Texas summers! As Katie suggests, the leftovers are best enjoyed split (I use a quick spritz of cooking spray here), toasted under the broiler, and spread with cream cheese. Oh wow!
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (a must, I think!)
1/2 tsp. kosher salt
2 cups sugar
1/2 cup vegetable or canola oil
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
1 (15 oz.) can pure pumpkin puree (not pie filling)
Preheat your oven to 350 degrees. Grease a 12- cup muffin pan.
In a small bowl, whisk together the flour, baking soda, cinnamon, fresh nutmeg, and salt.
In a medium bowl, whisk together the sugar, oil, eggs, and vanilla. Add the pumpkin puree and mix well. Add the dry ingredients and stir just until combined.
Pour the batter into the muffin pan. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the Muffin pan cool on a wire rack for 10 minutes, before removing the muffins.
I get about 18 of them with my muffin pan.
What to use for fresh grated nutmeg
Cooking the books, y’all!