Pumpkin Muffins

I'm not over pumpkin yet folks!  And these muffins might be my favorite pumpkin item yet.  The first time I made them I ate two as soon as they came out of the oven.  In my defense, I hadn't eaten lunch. :P  These are fairly sweet muffins, similar to cupcakes really.  They are light and moist and very delicious.  And with two cups of pumpkin in just 12 muffins I think they have enough veggies in them to make a good snack for my little muffins.  Today the boys had them with their new favorite food, raisins.  They are pretty obsessed with raisins right now.

But back to the muffins...make them, eat them for breakfast with coffee or as dessert.  You'll love them, I promise.

Pumpkin Muffins, found at Muffin Top, recipe originally from Gourmet Magazine, November 2006
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 (15oz) can of 100% pumpkin puree
1/3 cup vegetable oil
2 eggs
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
(note: you can substitute 1 teaspoon of cinnamon and 1 teaspoon pumpkin pie spice for the spices if you have it on hand)
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat the oven to 350 F and line a regular size muffin pan with 12 paper or foil liners.

In a small bowl stir together the flour and baking powder.  In a large bowl whisk together the other ingredients. Lastly add in the flour, mixing just until the flour is incorporated.

Use a ice cream scoop to fill the muffin cups 3/4 of the way.  Bake for 25-30 minutes.  A toothpick inserted in the middle of a muffin should come out clean.  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.  Try not to eat them all before your family gets any.  ;)

one of my muffins, grinning with a mouth full of pumpkin muffin

the other muffin, too busy eating to smile.