Preheat oven to 350 degrees. Get out two 12 cup muffins tins and line with paper baking cups- I like to use fun holiday colors. Recipe makes 24 muffins.
Ingredients:
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
4 organic eggs (To make vegan, replace the egg with EnerG or ground flax seed mix)
1 cup white sugar
1 cup brown sugar
1 can of organic pumpkin (2 cups)
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Chopped nuts for topping
Cinnamon sugar for sprinkling on top
In a large bowl combine: white sugar, brown sugar, pumpkin, vegetable oil and extracts- stir to combine. Beat in eggs until thoroughly mixed. In a medium bowl combine flour, cinnamon, nutmeg, cloves, salt and baking soda. Add dry mix to wet and stir just until incorporated.
Scoop into the 24 muffin cups. I use a spring-action ice cream scoop, it is the perfect amount for each muffin cup. Sprinkle chopped nuts and cinnamon sugar over each muffin.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. They will keep at room temperature for several days, although I doubt they last that long.
*Another variation is to cut 24 small (teaspoon) sized pieces of cream cheese and press in the center of each muffin before topping with nuts and cinnamon sugar. This makes the muffins similar to the coffee house version.
*For reduced fat you can substitute applesauce for up to half of the vegetable oil.
*I have also added a 1/2 teaspoon of espresso powder when I had it on hand.
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