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Pumpkin Muffins

October 19, 2011

These pumpkin muffins are a constant staple at my house for the months of October and November. I make them non-stop! My favorite part is the sweet cinnamon and sugar topping. Keep them in the refrigerator–if they last long enough.

Ingredients:

1½ cups flour

1 tsp baking powder

1 15 oz can pumpkin

1/3 cup vegetable oil

2 eggs

1 tsp pumpkin pie spice

1¼ cups sugar, plus extra for sprinkling

½ tsp baking soda

½ tsp salt

cinnamon, for sprinkling

Preheat oven to 350. Mix together the pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda and salt in a large bowl. Gradually add in the flour and baking powder. Fill the muffin cups just over half-way. Mix about 1 tsp of cinnamon and sugar together and sprinkle it over the muffin batter before baking. Bake for 25-30 minutes, or until a toothpick comes out clean.

I found this recipe here.

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