Pumpkin Muffins

Dense, yet light, these muffins are not only delicious fresh from the oven, but also eaten anytime. Packed with vitamins, these make a great breakfast and snack.

Pumpkin Muffins

2 c. flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. Pumpkin Pie spice or 1/2 tsp cinnamon, 1/4 tsp. ea. ground cloves & ginger
1 & 1/4 c. canned Pumpkin
1/4 c. canola oil or melted butter
2 eggs
1 & 1/2 c. sugar
optional: 1/2 c. raisins, nuts, chopped apples, or dried cranberries.

topping: 2 tbl. sugar & 1 tsp. cinnamon mixed well.

Oven 350 degrees. Bake 28-30 minutes. Makes 9 medium or 12 small muffins.

Mix dry ingredients, through spices, together in small bowl. Set aside.
Mix Pumpkin, oil, eggs and sugar in medium bowl.
Add dry ingredients, mixing until moist.
Spray muffin tins or line with muffin liners.
Divide batter evenly among tins.
Sprinkle cinnamon sugar mixture on tops.
Bake until tops spring back or toothpick inserted comes out clean.
Cool in pan for 10 minutes, then remove to wire rack to completely cool.
Pack in airtight container or ziplock bag.

Notes: I used oil, not butter, and 1/3 c. raisins & 1/4 c. chopped apples, but any of the options listed above would be wonderful. Note to self: keep canned pumpkin on hand, as these will not last long.