In the fall I'm always looking for ways to use autumnal ingredients in my cooking and baking. These pumpkin muffins fit the bill. Moist and sweet on the inside, slightly salty and dry on top, they're my favorite way to cook with the squash after pies and soups. Thanksgiving is almost here and since I'll be switching to my winter favorites soon enough I'm enjoying recipes like this one while I can. As an added bonus, no butter or eggs are involved in the making of these tasty treats.

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Ingredients:

1 3/4 cups all-purpose flour

1 1/4 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 cup pureed pumpkin

1/2 cup milk

1/2 cup vegetable oil

1 teaspoon of vanilla

2 tablespoons molasses

 

Preparation:

1. Preheat oven to 400 degrees F. Grease a 12-cup muffin tin.

2. Sift together flour, sugar, baking powder, salt and spices. In another bowl, mix pumpkin, milk, oil, vanilla, and molasses. Add wet ingredients to dry and mix.

3. Fill muffin cups two-thirds full. In a small bowl mix together 1/3 a cup brown sugar, 2 tablespoons flour, 1/4 teaspoon of salt, and 1/2 a teaspoon of cinnamon. Stir in 2 tablespoons of canola oil or enough until mixture resembles coarse crumbs. Sprinkle topping over muffins.

4. Bake for 18-20 minutes or until a toothpick comes out clean.