Whole Wheat Pumpkin Muffins

I've been seeing alot of people talking about Pumpkin Muffins. They sounded so yummy and so festive for this time of year. I was surprised I had never had one before. So last night, I sat down and made up a recipe with what I had in stock in my pantry. Enjoy!

Ingredients:

1 1/2 C. Whole Wheat Flour
1 tsp. baking powder
1 15 ounce can pumpkin puree
1/3 C. Canola Oil
2 eggs
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. all spice
1/2 Sugar
1/2 applesauce
1/2 tsp baking soda
1/2 tsp salt

topping:
1 tsp. cinnamon
1 Tbs. sugar

Directions:
* Preheat over to 350 Degrees F. Make sure your oven rack is set on the middle rack. Put your liners in your muffin tin or spray your muffin tin if your using a mini muffin tin.
* Whisk together the flour and Baking Powder in a small bowl.
* Whisk together Pumpkin, oil, eggs, pumpkin pie spice, nutmeg, allspice, 1/2 C sugar, 1/2 C applesauce, baking soda and salt in a large bowl until smooth. Then whisk in the flour mixture until combined.
* stir together cinnamon and 1 Tbs. sugar in a small bowl and set aside.
* Divide batter among muffin cups then sprinkle with the cinnamon/sugar mixture. Then baked until fluffed and golden brown for 25-30 minutes. If your cooking them in a small muffin tin, bake for 15-17 minutes.

Enjoy!