If there is one thing I always have on hand around the holidays is pureed pumpkin. So on New Years Day, when everyone else is nursing hangovers & kickstarting new diets, I opted to make some classic pumpkin muffins.

Pumpkin Muffins

My husband hates cream cheese anything (frosting included *GASP!*), so I use the most basic of recipes, but sprinkle a cinnamon sugar mixture on top of the muffins for a yummy sweet crunch. I made Pumpkin Bread for Thanksgiving and Q (then 11 months old) LOVED it. I decided to give him a couple of bites of the muffin, and again this kid went gaga for it, which is funny because he wasn’t too enthralled with his birthday cake. In short, this recipe is kid and hubby approved!

Pumpkin MuffinsINGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1 1/3 cup canned pumpkin
1/3 cup vegetable oil
2 large eggs

Cinnamon Sugar Topping:
1 Tablespoon sugar
1 teaspoon cinnamon

Pre-heat oven to 350 degrees. Place 12 liners in muffin pan.
Combine flour, baking powder, baking soda, salt, & pumpkin pie spice in small bowl.
Beat pumpkin, sugar, oil, and eggs together. Add dry ingredients–stirring until just combined (be careful not to over mix)
Fill liners about 3/4 full.
Stir cinnamon & sugar together for your topping.
Sprinkle the mixture over each muffin.
Place in oven, bake for 25-30 minutes (or until toothpick comes clean).
Cool on wire rack.

Pumpkin Muffins Cooling


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