Pumpkin is one of those things that as soon as it gets a little chilly out, you can’t help but crave it. It’s also one of those things that can be a little bit too much. I know a lot of people, myself included, who claim to like pumpkin pie. But once you place a slice in front of them, they’ll take one bite and then be over it. I know that I need a whole lot of whipped cream if I’m going to make it all the way through a single slice. Still, I won’t say I dislike it. I just can’t bring myself to do it.
Anyways, that’s why I have a penchant for pumpkin muffins. These muffins especially are very light on the pumpkin flavor, which I think we’ll all have to agree is a good thing. But they still offer that hint of spice that we all crave when autumn rolls around. So, just in case you didn’t get enough pumpkin this weekend…
Pumpkin Muffins
Preheat the over to 350 degrees. Take 1 ½ cups whole wheat flour, 1 cup all purpose flour, 1 tablespoon pumpkin pie spice and 1 ¼ teaspoons baking powder and sift together. Place to the side. In a slightly larger bowl, combine 2 cups sugar with 1 cup of canned pumpkin, ½ cup vegetable oil and 2 eggs. Then slowly mix in the dry ingredients. Fill up your lined muffin pan. For the topping, use your hands to crumble together a ½ cup of brown sugar, 2 tablespoon flour, ½ teaspoon ground cinnamon, ½ stick chilled butter and 1 tablespoon of maple syrup. Top each muffin with a generous helping of the topping (it’s the best part, after all). Bake for 30 minutes. Makes 18 muffins.








