Pumpkin Muffins
"We’re a sucker for pumpkin-flavored things, especially when they’re moist and tender and cake-like in consistency. But let’s be clear about something: these are not cake. These are muffins. The only thing that makes a muffin a (cup)cake is frosting. Choose your own adventure, as we invite you to do with this recipe, and yes, you can turn this humble, albeit delicious, muffin into a snack cake with a smear of cinnamon-cream cheese frosting. Or try one of the other riffs. We’re partial to the streusel topping and the dirt bomb versions, both culturally acceptable forms of morning pastry and not technically considered (according to me) cake (see above)...."
INGREDIENTS
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Nonstick spray
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1 3/4 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon kosher salt
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1/4 teaspoon ground nutmeg
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1 cup light brown sugar
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1 cup pure canned pumpkin
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1/2 cup granulated sugar, plus more for topping
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1/2 cup vegetable oil
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2 large eggs
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