南瓜香料松饼
Breakfast37 分钟12 份简单关于此食谱
这些经典的南瓜香料松饼是完美的秋季烘焙食品——温暖的香料、完美的湿润感和从头到尾的嫩滑口感。用真实的南瓜泥和肉桂、肉豆蔻、生姜和丁香的混合制成，在一个碗里混合，无需搅拌机。淡淡的肉桂糖顶部为每个松饼添加精致的、裂纹冠顶。适合早餐、零食或分享——第二天甚至更好。
步骤说明
- 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
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
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
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
In a small mixing bowl, stir together the 2 tablespoons of granulated sugar and ½ teaspoon of cinnamon. Set aside.
- 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
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
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!).
