Pumpkin Muffins

I first had these muffins when I was gluten-free in middle school. The recipe is from a fantastic cookbook called Cooking for Isaiah, but all the recipes are gluten and dairy-free. Now that I can eat gluten, I traded the gluten-free flour for general all-purpose baking flour. They are delicious, a great breakfast or mid-morning snack! Sometimes, I skip the topping, and instead I frost them with cream cheese or vanilla frosting for easy cupcakes.

Ingredients:

Muffins

• 1-3/4 cups all-purpose baking flour
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 3 teaspoons vanilla extract

Topping

• 1/4 cup all-purpose baking flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup shortening (or butter)
• Confectioners' sugar, for sprinkling 

Directions:

In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.

For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Makes 12 muffins or 24 mini muffins.