Pumpkin Muffins

I somewhat consider myself a pumpkin aficionado. Long before I began to have an interest in cooking, I was baking with pumpkin. Every time I'm in the baking aisle at the grocery store I can't resist picking up a can of Libby's. It finds its way into pies, pancakes, even pasta (ravioli)! Using a whole can of pumpkin makes these muffins extremely moist and even healthful! I'm sure you could scale down the amount of sugar used and they would still be delicious! For a lower-fat version try substituting applesauce or plain yogurt for the oil.

INGREDIENTS

3/4 cup all-purpose flour

1 tsp. baking powder

3/4 cup white whole wheat flour

15 oz. can solid pack pumpkin

1/3 cup canola oil

2 large eggs

1 tsp. pumpkin pie spice

1 1/4 cup sugar + 1 Tbsp. sugar, set aside

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

DIRECTIONS

1. Put oven rack in middle position and preheat oven to 350 F. Put liners in muffin cups.

2. Whisk together flour and baking powder in a small bowl.

3. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

4. Stir together cinnamon and remaining 1 Tbsp. sugar in another bowl.

5. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, about 20 minutes.

6. Cool in pan on a rack 5 minutes. Then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 12-18 muffins.

(Adapted from Gourmet)