Pumpkin Cinnamon Muffins

                                    

Ingredients:
1 1/2 c. flour
1 tsp. baking powder
1 c. canned pumpkin
1/3 c. vegetable oil
2 eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon, plus 1 tsp.
1/4 tsp. ginger
1 1/4 c. sugar, plus 2 tsp.
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Put liners in 12 muffin cups. Whisk the flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, allspice, nutmeg, 1/4 tsp. cinnamon, ginger, 1 1/4 c. sugar, baking soda and salt in large bowl. Stir in the flour gradually until well combined. Do not over mix. Fill each of the baking cups 3/4 of the way full. In a small bowl, stir the 1 tsp. cinnamon and 2 tsp. sugar together. Sprinkle on top of each muffin cup. Bake for 25-30 minutes. Cool for 5 minutes before removing from the pan. Fully cool before putting them into a container or bag.