南瓜香料松饼

Name: 南瓜香料松饼
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Ingredients: 1.75 cup 多用途面粉; 1 tbsp 黄油或烹饪喷雾，用于润滑松饼模; 1 tsp 小苏打; 0.5 tsp 泡打粉; 0.5 tsp 盐; 1.5 tsp 肉桂粉; 0.75 tsp 生姜粉; 0.5 tsp 肉豆蔻粉; 1 can 纯南瓜泥; 0.75 cup 砂糖; 0.25 cup 浅棕糖 压实; 2 eggs 室温; 0.5 cup 植物油; 0.25 cup 全脂牛奶或任何牛奶; 1 tsp 纯香草精; 2 tbsp 砂糖; 0.5 tsp 肉桂粉

早餐37 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!).

南瓜香料松饼

早餐37 分钟12 份简单

关于此食谱

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!).