Pumpkin muffins

I'm sharing a quick and easy recipe for these autumn favorites. My husband or I usually make a batch and freeze them to eat for breakfast over the week.
A must-have for every cinnamon lover!

Ingredients
1.5 cups flour
1.25 cups sugar
1 tsp baking powder
1 cup canned, solid-pack pumpkin
1/3 cup oil
2 eggs
1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Preparation
In a bowl mix the eggs, pumpkin, oil, spices, baking soda and sugar. Whisk until smooth. In a separate bowl mix the flour and baking powder. Combine with pumpkin mix, do not overmix!
Preheat the oven to 350°F. Grease and flour the baking shape, or line the muffin cups with paper.
Spoon the muffin batter into the muffin shape, distributing it equally among the 12 cups. (If you are using a medium cup size.)

Dust the top of the batter with sugar and cinnamon. Bake in preheated oven for 20-30 minutes, until a toothpick inserted comes out clean. Cool for 3 minutes in the shape, then remove onto a cookie rack.


Try these with some whipped cream on top. An amazing combination!