Pumpkin Muffins

I love to bake, and my children love it as well. They think it's great measuring and dumping the ingredients, mixing the batter, and licking the spoon of course! So we're always making some kind of goody and this week was no different. I was really in the mood for something pumpkin. The change of seasons always puts me in the mood for pumpkins and apples.

So today it was just me and Jonas as Camille was in preschool. He was so excited that he got to do all the baking and didn't have to share with his sister, and I love having special time with just him. He often gets jipped (is that a word?) as he's the youngest.

I found this recipe on the internet and adjusted it a little bit. It's very simple and only takes minutes. The muffins were so moist and yummy. The scent of ginger, nutmeg and cinnamon filled my house all day. It was wonderful.

I wanted to share the recipe for anyone else that has a pumpkin craving. It makes 12 muffins so you'll have plenty to share.

Pumpkin Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

15 oz. can of pumpkin

1/3 cup canola oil

2 large eggs

1 tsp pumpkin pie spice

1 1/4 cups sugar

Topping:

1/2 tbsp sugar

1/2 tbsp brown sugar

1 tsp cinnamon

Preheat oven to 350F. Put liners in muffin cups or grease.

Whisk together flour, baking powder, baking soda, and salt in a small bowl.

Mix pumpkin, oil, eggs, pumpkin pie spice, and 1 1/4 cups sugar in a large bowl until smooth. Then pour flour mixture in and combine.

Stir together topping ingredients in a separate bowl.

Pour batter into muffin cups and sprinkle with topping. Bake approximately 20-25 minutes (mine only took 20).

Cool for five minutes and remove from pan to rack.

Enjoy!