Sobre esta receta

Estas magdalenas clásicas de calabaza con especias son todo lo que un horneado de otoño debe ser — cálidamente especiadas, perfectamente húmedas y tiernas en todo sentido. Hechas con puré de calabaza real y una mezcla de canela, nuez moscada, jengibre y clavo, se preparan en un solo recipiente sin necesidad de batidora. Un ligero topping de azúcar y canela les da a cada magdalena una corona delicada y crujiente. Excelentes para el desayuno, como refrigerio o para compartir — y aún mejor al día siguiente.

Instrucciones

1. 1

   Preheat your Oven to ![375°F]. Line a standard 12-cup Muffin Tin with paper liners, or grease each cup well with Butter or Cooking Spray.

2. 2

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ginger, Nutmeg, and cloves until evenly combined. Set aside.

3. 3

   In a medium Mixing Bowl, whisk together the Pumpkin Puree, Granulated Sugar, Light Brown Sugar, Eggs, Vegetable Oil, Milk, and Pure Vanilla Extract until smooth and well combined.

4. 4

   Pour the wet ingredients into the bowl of dry ingredients. Using a Spatula, fold gently until just combined — stop as soon as no dry flour streaks remain. Do not overmix; a few lumps are perfectly fine.

5. 5

   In a small Mixing Bowl, stir together the 2 tablespoons of Granulated Sugar and ½ teaspoon of Cinnamon. Set aside.

6. 6

   Divide the batter evenly among the 12 Muffin Tin cups, filling each about ¾ full. Sprinkle the cinnamon-sugar topping generously over each muffin.

7. 7

   Bake for 20–22 minutes, until the tops are domed and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Do not overbake.

8. 8

   Remove the Muffin Tin from the Oven and let the muffins cool in the tin for 5 minutes, then transfer them to a Wire Rack to cool completely (or enjoy warm!).