This is a recipe for a very light, yet flavorful pumpkin muffin. It was so easy to make and so satisfying to eat! It would be really good made into mini muffins for an after-school snack for the kids. From Gourmet November 2006 Makes 1 dozen INGREDIENTS: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup canned solid-pack pumpkin 1/3 cup vegetable oil 2 large eggs 1 tsp pumpkin-pie spice 1 1/4 cups plus 1 Tbsp sugar 1 tsp cinnamon DIRECTIONS: Preheat oven to 350. Put liners in 12 muffin cups or 6 jumbo cups. Whisk together flour, baking powder, baking soda and salt in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice and 1 1/4 cups sugar in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. (I also finely chopped u
we are two sisters using what we have up in our noggins to create things with our hands.