Pumpkin Bread Muffins

Adapted from The Healthy College Cookbook page 136

Yield - 17 muffins

2 eggs

3/4 sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

15 ounce pumpkin, just the pureed pumpkin

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

cinnamon-sugar for topping

  1. Preheat the oven to 375 F.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Use a standard size ice cream scoop to evenly divide the batter between lined cupcake pans.
  6. Make cinnamon-sugar by mixing 1/4 cup sugar with a heaping teaspoon of cinnamon.  Sprinkle generously on each muffin.
  7. Bake for 18 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  8. Let cool on a wire rack until and then shove in your face!