南瓜香料松饼
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!).
