Pumpkin Muffins

There’s no doubt about it, I am a Fall person through and through. As soon as September hits, I’m on the lookout for Pumpkin recipes.  If you’re anything like me, these pumpkin muffins are sure to hit the spot.  Just the smell of these as they bake, make your mouth water.

Ingredients

Makes 12 muffins

1- 1/2 cups all purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice

1-1/2 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

For Topping

1 tbsp sugar

1 tsp cinnamon

Preparation

Preheat oven to 350 and put rack in middle position.  Line muffin tin with paper cups.

Whisk together flour and baking powder in a small bowl, put aside.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl for topping.

Divide batter among muffin cups (each should be almost full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick  inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

They’re GREAT warm!

Enjoy !