Page 323 - Cupcakes

¾ teaspoon ground ginger

¾ teaspoon ground cinnamon
1 cup canned pumpkin

1 cup milk
¼ cup vegetable oil

1 large egg
1 teaspoon maple flavoring
3 tablespoons coarse sugar (see “the Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Place the cornmeal mix, brown sugar, ginger, and cinnamon in a large mixing
bowl and stir to mix. Make a well in the center. Place the pumpkin, milk, oil,
egg, and maple flavoring in a small mixing bowl and stir to combine and break
up the egg yolk. Pour the pumpkin mixture into the well of the muffin mix. Stir
the wet and dry ingredients together with a wooden spoon, just until combined,
20 to 25 strokes. Spoon or scoop ⅓ cup batter into each prepared muffin cup,
filling it three quarters of the way full. Sprinkle the coarse sugar on top of the
muffins. Place the pan in the oven.

3. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 15 to 18 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around

the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator

before serving.

the Cupcake Doctor says...