Pumpkin Muffins

Here's the famous pumpkin muffin recipe. It's delicious with dried cranberries added too.

1 1/4 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cloves
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1 2/3 cups flour (white wheat flour is excellent)

Whisk together the dry ingredients.

1 can pumpkin (small can)
1/2 cup oil (canola is great)
2 eggs
1 teaspoon each lemon, orange, and vanilla extracts (you can substitute 2 teaspoons of orange juice and 1 teaspoon of lemon juice for the lemon and orange extracts if you don't have those in your cupboard)

Mix the wet ingredients into the dry ingredients until blended.

Scoop into 12 muffin cups (I use pyrex bowls if I have extra batter). Sprinkle the tops with sugar (plain, colored, or cinnamon sugar) if desired. Bake in a 350F oven for 25-30 minutes.
This also makes great mini muffins, just bake for 20 minutes.