Perfectly Pumpkiny!!

I LOVE to bake-alone, with kids, with kids' friends, any which way you please. I like to bake so much that I may have spoiled my kids forever from enjoying store-bought muffins (although Corner Bakery blueberry is a favorite treat of theirs!), so I try to always have a batch on hand for a quick breakfast, an after-school snack or a sweet treat. 


Banana and pumpkin are the family faves, and it truly takes just 5 minutes to whip up a batch and throw in the oven while I am getting dinner ready. Sometimes I will bake a double batch so I can freeze them for the days that are just too crazy to get out the mixing bowl. I have shared one of my yummy banana bread recipes with you, which can also be adapted for making pumpkin bread/muffins. Recently, however, I came across a recipe online at www.healthy-diet-mom.com that I tweaked and changed until we got it just right, and it's a keeper and a sharer! 


This recipe can be mixed by hand, a huge time-saver, and makes equally delicious mini muffins as it does regular size. Try it and let me know how easy YOU think it is and how yummy your KIDS think they are!


INGREDIENTS

1 ½ cups white whole wheat flour (I use the King Arthur's, Bobs Red Mill or Trader Joe's, but you can use any kind of flour you have on hand, I just like the fiber & nuttiness of these)
1 teaspoon baking powder
1 15 ounce can pumpkin puree (again, make sure it's not pumpkin pie filling-I use organic pumpkin unless Libby's is on sale :)
1/3 cup canola oil (you can sub applesauce for this but they will be wetter and not puff as much)
2 large eggs
1 1/2 teaspoons pumpkin-pie spice
1/3 cup white sugar

1/3 cup brown sugar (you can use all of one kind or increase amounts if you like them sweeter)
½ teaspoon baking soda
½ teaspoon salt

Topping:
1 tsp cinnamon
1 tablespoon granulated white sugar

DIRECTIONS

• Put oven rack in middle position & preheat oven to 350F. 
• Put liners in muffin tins or spray with non-stick cooking spray or baking spray.
• Whisk together flour and baking powder in a small bowl, and set aside. 
• Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugars, baking soda, and salt in a big mixing bowl until smooth, then add in flour mixture and mix until just combined.
• Stir together topping ingredients in the small bowl that you used for the flour mixture, and set aside.
• 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, 25-30 minutes for regular muffins, 12-15 minutes for mini-muffins. (Remember baking times depend on your oven, altitude, humidity etc so check for doneness on the earlier side and give extra time if needed.)
• Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
• Store for up to 5 days in airtight container or Ziploc bag, or freeze and take out as you need.

Eat and enjoy!