Pumpkin Muffins

I love all things pumpkin and since Fall is here I'm ready to try out lots of new pumpkin recipes! I love that you can taste the delicious pumpkin flavor! These muffins are super moist on the inside and a little crusty on the top because of the topping.  I did cut down on the sugar, but I think they are nice not being super sweet. You can use 2 tsp. of pumpkin pie spice instead of all the individual spices if you'd like.

Pumpkin Muffins (modified from Muffin Top)

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 (15 oz) can pumpkin
1/3 cup oil (next time I'm going to try applesauce)
2 eggs
1 tsp. vanilla

Topping
1 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or put liners in muffin cups. In a small bowl combine topping ingredients; set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, spices, and sugar; set aside.

In a smaller bowl whisk together pumpkin, oil, eggs, and vanilla. Add to the flour mixture; stirring only until combined.

Fill muffin cups about 3/4 full of batter, then sprinkle tops with sugar-cinnamon mixture. Bake for 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.

Makes 12 muffins

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