Pumpkin muffins are perfect Halloween party fare and are always welcome on the autumn breakfast table or the Thanksgiving bread basket. For a change, add 1 cup raisins or 1 cup chopped walnuts or pecans.
3-1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin-pie spice*
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 can (16 ounces) solid pack pumpkin (not pumpkin pie mix)
3/4 cup butter or margarine (1-1/2 sticks), melted
2/3 cup plus 2 tablespoons packed brown sugar
2/3 cup honey
2/3 cup milk
1 teaspoon ground cinnamon
1. Preheat oven to 400 F. Grease 24 2-1/2 X 1-1/4-inch muffin-pan cups or line with paper baking liners. In large bowl stir together flour, baking powder, pumpkin pie spice, baking soda and salt.
2. In medium bowl, with wire whisk or fork, mix eggs, pumpkin, melted butter, 2/3 cup brown sugar, honey, and milk. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy).
3. Spoon batter into prepared muffin-pan cups. In small cup, combine remaining 2 tablespoons brown sugar and cinnamon; sprinkle over muffins. Bake 25 to 30 minutes, rotating pans between upper and lower racks halfway through baking, or until tops of muffins are browned and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm. Or cool on wire rack to serve later.
* Or use 1 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.