Pumpkin Muffins

Today at work we will have a potluck for lunch and close a bit early! I decided to make quinoa with spinach, mushrooms, corn and walnuts. I also decided to make some pumpkin muffins for breakfast for all at work. So last night I made the batter and made a couple. I needed to see if they were worthy of bringing into the office. I think they past my test! This morning I woke up a little earlier than ususal and started baking the muffins. The recipe I found I felt had too much sugar. Here is my adapation of the recipe from SmittenKitchen. I believe she found it in the Gourmet Magazine from 2006.

Pumpkin Muffins

Gourmet, November 2006

1½ cups whole wheat flour

1 teaspoon baking powder

1 15-oz can of solid pumpkin

1/3 cup vegetable oil (a little less than 1/3)

2 large eggs

1 teaspoon pumpkin-pie spice

3/4 cups plus 1 tablespoon sugar

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon (heaping) I love Cinnamon!

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 cup walnuts

pumpkin seeds for topping

Put oven in middle position and preheat oven to 350 degrees F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 3/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Add walnuts

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.