Pumpkin Muffins

Makes 15-18 muffins

Ingredients:
2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 eggs
1 1/2 cups pumpkin puree

Method of Preparation:
1. Preheat oven to 375 degrees.  Spray muffin tins with non-stick baking spray.
2. In a medium bowl, sift together the flour, spices, salt, baking soda, and baking powder; set aside.
3. In a large mixing bowl with an electric mixer, blend together the sugar, oil, and vanilla. 
4. Add the eggs, one at a time, blending well between each addition.
5. Mix in the pumpkin puree.
6. Add the dry ingredients and mix just until combined.  The batter will be rather wet.
7. Pour the batter into the prepared tins, filling each two-thirds of the way full.  Sprinkle with Crumb Topping or Crunch Topping (recipes follow).
8. Bake for 23-28 minutes.  Remove tins from oven and allow muffins to cool 5 minutes before removing from pan.  Place on a wire rack to cool.

To make pumpkin loaves, spray two 9x4x3-inch loaf pans with baking spray.  Fill two-thirds of the way with batter. Sprinkle with topping.  Bake for 60 minutes.

Crumb Topping
Ingredients:
1 1/2 cups bread flour
1/2 cup unsalted butter
1/2 cup light brown sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon baking powder

Combine all ingredients in the bowl of an electric mixer.  Blend until crumbly.

Crunch Topping:
Ingredients:
4 tablespoons unsalted butter
1/2 cup pecans
1/4 cup rolled oats
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon baking powder
1 tablespoon orange zest

Melt the butter and allow to cool.  Coarsely chop the pecans.  Combine all ingredients and mix until lumpy.  Store up to 1 week in an airtight container in the refrigerator.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Chef Stamm.