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!).