Pumpkin Muffins

By cmschnettler

Ingredients

• Topping:
• 2 1/2 Cups flour
• 2 Cups sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 1 TB. PENZEYS CINNAMON
• 1/4 tsp. GROUND ALLSPICE
• 1/4 tsp. GROUND CLOVES
• 3 eggs
• 1 15-oz. can pumpkin purée
• 3/4 Cup oil
• 1/2 Cup walnuts
• 2 TB. sugar
• 1/4 tsp. PENZEYS CINNAMON

Details

Servings 12
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 375°. Sift together the flour, sugar, baking soda, salt, CINNAMON, ALLSPICE and CLOVES. In a separate bowl, beat the eggs until well blended. Add the pumpkin and stir to combine. Gradually add the oil, stirring to mix well. Add the wet ingredients to the dry and mix well. Do not over-mix. Fold in the walnuts, stirring just to combine. Grease and flour a large 12-muffin pan or 24-cupcake pan. Spoon the batter into the pans. In a small bowl, combine the sugar and CINNAMON. Sprinkle over the tops of the muffins. Bake at 375° for 30 minutes for large muffins, 20-22 minutes for smaller muffins or until the tops are firm.