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Adapted from Smitten Kitchen's pumpkin muffins
1 cup all-purpose flour
1/2 cup of whole wheat flour
1 teaspoon baking powder
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups plus
(set aside to sprinkle on top)
1 tablespoon sugar
1 tsp of cinnamon
1/4 tsp of pumpkin spice
5 tbs of butter or margarine
2 large eggs
1 cup canned solid-pack pumpkin (from a 15 ounce can)
Preheat oven to 350°F.
Whisk together the dry ingredients in order to evenly distribute them.
In a separate larger bowl, mix together wet ingredients until smooth
Combine both mixtures into the larger bowl until smooth.
(The mixture will be dense so a spatula will be needed to scoop and
spread into bread pan.)
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups or bread pans (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of bread comes out clean, 30 to 40 minutes.
Cool in pan on a rack. Eat and ENJOY!!