Pumpkin Muffins
These pumpkin muffins use only a quarter cup of sugar, so the squash and cinnamon set the flavor rather than sweetness. The batter comes together with the quick method: wet ingredients poured into a well in the dry, then stirred just until moistened, which keeps the crumb tender. Cooked fresh pumpkin works, and so does canned, making them easy to bake in any season.
Instructions
Sift the flour, sugar, baking powder, salt, and cinnamon together into a large bowl.
In a separate bowl, beat the egg, then mix in the milk, pumpkin, and oil until the mixture is even.
Make a well in the center of the flour mixture and pour in all of the pumpkin mixture at once.
Stir quickly, only until the flour is just moistened. The batter should look lumpy, and overmixing will make the muffins tough.
Spoon the batter into greased muffin cups, filling each about two thirds full.
Bake at 425°F for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Run a spatula around each muffin to loosen it from the cup, and serve right away.
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