Pumpin Muffins, an Autum Treat

Walt had a noon meeting with our accountant. He wanted to bring a light snack. I whipped up a batch of muffins but they were gone before I took a picture. I used a pint jar of my home canned pumpkin chunks... sweet potato can be substituted.

Pumpkin Chocolate-Chip Muffins Muffins (12 muffins)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil2 large eggs

1/2 teaspoon cinnamon

1 smigeon allspice

1/4 teaspoon ginger

1/8 teaspoon cloves

1/4 teaspoon nutmeg

1 1/4 cups plus 1 tablespoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mini chocolate chips

1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (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 a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.