Pumpkin Muffins

Each Fall, we like to have a pumpkin or two flown in from Nome. We cook them up and freeze it in two cup quantities. This is just the right amount for most any pumpkin recipe. But no worries if you don't go through all that hassle, a 15 oz can of pumpkin works perfectly in this recipe.



We love all things pumpkin but these quick and easy muffins are one of our favorite pumpkin concoctions.



In a small bowl, combine the flour and baking powder.



Whisk together the pumpkin, eggs and applesauce. I replace the oil in the original recipe with applesauce and actually prefer the texture and taste to oil.



Add in the baking soda, pumpkin pie spice, sugar and salt. Another change I made was in the amount of sugar. The recipe calls for 1 1/4 c. of sugar. I don't even put an entire cup and they're perfectly sweet.

Then whisk in the flour mixture until just combined.



Pour into muffin cups and sprinkle with a cinnamon and sugar mixture.

Bake at 350 for 25 - 30 minutes.



And that's what it's all about.

Pumpkin Muffin recipe at Smitten Kitchen.

~AnnMarie