Pumpkin Muffins

Yesterday morning we woke up to 60-degree weather here in sunny Florida. The high was only around 83. Fall has arrived! At least for this week, anyway! Next week we will probably be back up to 90. Not your "real" autumn temperatures, but we take what we can get here and enjoy it while we can!

It was a perfect day to make one of my favorite fall treats, Pumpkin Muffins.
Here is the recipe- enjoy!

Pumpkin Muffins

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
2 eggs

*Topping (optional)
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!