It’s September. Starbucks has once again rolled out its Pumpkin Spice Latte. I’ve heard rumors of 60-degree temperatures. Football season has (officially?) started. Ann Taylor Loft is full of beautiful sweaters in charcoal grays, antique burgundys, and vintage blues. Colors that just scream fall.
And I’m in sunny Florida. Playing at the beach and laying out by the pool.
I feel guilty buying a Pumpkin Spice Latte and drinking it on the beach. Or maybe not guilty. Maybe just downright silly.
What? You have no sympathy for me?
Fall isn’t coming to Florida any time soon. So let’s play pretend.
And what better way to bring a little fall to a tropical paradise than with pumpkin muffins?
I’ll give you the recipe. You’ll undoubtedly eat these as you cuddle under a warm fleece blanket, staring out the window at your beautiful trees that are turning glorious hues of oranges, browns, and yellows.
I won’t hold it against you. As long as you don’t tell anyone that I’m making pumpkin spice muffins in sunny Florida.
You’re gonna want it. Just look at those muffins.
Do we have a deal? Good. Enjoy a Pumpkin Spice Latte for me.
Pumpkin Spice Muffins
Active time: 15 minutes
Start to finish: 1 hour
Makes 1 dozen
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 15-oz can solid-pack pumpking
1/3 cup canola oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven rack in middle position and preheat oven to 350F. Line 12 muffin cups with paper or foil liners.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth; whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (fill each until 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a toothpick inserted into center of muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes; transfer muffins from pan to rack and cool 10-15 minutes.