Pumpkin Muffins

I was rooting through my cupboards a few weeks ago and found some cans of pumpkin leftover from last year. I decided it was close enough to fall and I wanted to bake something, so I searched a few sites for new recipes.

I found this one for pumpkin muffins, and they were amazing. Instead of sprinkling them with cinnamon and sugar, I opted for a slightly less-healthy option and used the topping from this bread and plopped a little bit on top of each muffin.

I froze a few of the leftover muffins so I can enjoy the taste of fall whenever I want :)

Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar**
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Directions

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

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

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

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

Source: Smitten Kitchen