Spiced Pumpkin Muffins

Tis the season! Well, not really since this October Sunday is current 85 DEGREES outside.  I refuse to let the warm weather take me out of the fall / baking mode.

Trader Joe's now has their Organic Pumpkin Puree's available, so muffins/breads immeditaely popped into my mind.  Such and easy thing to pack in a toddler lunch box for a nice healthy snack.

Recipe Note:  Your house will smell AMAZING when these cook (even on a hot October day!)

Spiced Pumpkin Muffins

INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp allspice
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
3/4cups sugar
1/4 cup honey (alternatively you can just use 1.25 cups sugar)

Topping:
1 tsp cinnamon
1 tbsp sugar


DIRECTIONS:
Put oven rack in middle position and preheat oven toe 350F. Spray muffin tin with Pam Cooking Spray for Baking.

Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and allspice in a small bowl.

Whisk together pumpkin, oil, eggs, 3/4 cups sugar, and honey in a large bowl until smooth, then whisk in flour mixture until just combined.

For topping: Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

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, 25 to 30 minutes.

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