It was a perfect day to make one of my favorite fall treats, Pumpkin Muffins.
Here is the recipe- enjoy!
2 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 cup canola oil
3/4 cup fat-free milk
1 can pumpkin puree
1/2 cup brown sugar
1/2 teaspoon cinnamon
-Preheat oven to 375 degrees.
-Combine all of the dry ingredients and sift into a large mixing bowl.
-In another large mixing bowl, combine all of the wet ingredients.
-Using a wooden spoon or spatula, carefully stir the dry ingredients into the wet ingredients until just combined. Do not over mix!
-Fill muffin tins with paper muffin cups and fill to the top of cup with muffin batter.
-*If you would like a topping on your muffin, mix together the brown sugar and cinnamon and sprinkle a little over the top of each muffin before baking.
-Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. (moist crumb is okay)
-Let cool 5 minutes before removing from pan.
-Makes 18 regular sized muffins!