Now, muffins are something of a hit and miss at my house.
None of the five of us like the same kind so usually the chickens end up
with a few.
Not with this recipe!
Cinnamon-Sugar Pumpkin Muffins
Makes 12 muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon pumpkin-pie spice or apple-pie spice (I like Penzey's)
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin
1/4 cup molasses (or more to taste)
1/3 cup vegetable oil (I used sunflower oil)
2 large fresh eggs
1/4 cup sugar with 1 teaspoon cinnamon (to sprinkle on tops)
Preheat oven to 350°F.
Line muffin tins with papers.
Mix dry ingredients together in bowl.
Mix pumpkin and rest of wet ingredients together in another bowl.
Combine both mixtures and mix until just incorporated.
Fill muffin pan with batter (I use a small ladle to fill cups)
Sprinkle with the cinnamon-sugar.
Bake until puffy and until a toothpick comes out clean when inserted into middle of a muffin,
which is about 25 minutes or so.
Cool in pan until you can touch and then take out and cool on rack or countertop.