1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. pumpkin pie spice (I just use cinnamon and a dash of nutmeg)
1 c. pumpkin puree (I use fresh, which is why my muffins are so light in color)
1 1/4 c. sugar
1/3 c. vegetable oil
1 T. sugar
1 t. cinnamon
Mix pumpkin puree with sugar. Blend in oil and eggs. Mix remaining dry ingredients and fold into pumpkin mixture just until moistened.
Divide into muffin cups and sprinkle with cinnamon sugar topping. Bake at 350 for 25 minutes.
Shared at Melt in Your Mouth Monday.