Pumpkin Muffins

I made these today from leftover Halloween pie pumpkins - since Michael went to a dance and we had no trick or treaters I never carved them - just had them on the patio for decoration ...

The little pumpkin only measured out to be one cup so I used a third of a cup  of sweet potato - I think either pumpkin or sweet potatoes or any combination would be fine.

From : Smitten Kitchen

1 1/2 cups all-purpose flour (have successfully swapped whole wheat flour for half and I used white whole wheat for half as well)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)

1 1/3 cup canned solid-pack pumpkin or your own roasted pumpkin or sweet potato

1/3 cup vegetable or another neutral cooking oil

2 large eggs

1 1/4 cups plus 1 tablespoon granulated sugar

1 teaspoon cinnamon

Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups or grease them.

Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.

In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).

Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

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

Do ahead: Most muffins don’t keep well, but these are excellent on Day 2 (after being stored in an airtight container at room temperature) and not bad at all on Day 3. If longer, I’d keep them in the freezer until needed.