Moist Pumpkin Muffins with Pepitas

Last weekend I opened up a large can of pureed pumpkin and used some of it for the baked oatmeal, and all week long I have been trying to decide which delicious recipe I would choose to use up the rest of the pumpkin.  The winner?  Moist, spicy, pumpkin muffins:

This recipe will make 12 large muffins, 18 medium muffins, or 30 mini-muffins

INGREDIENTS:
1 ½ cups flour (I used 1 cup all purpose and ½ cup whole wheat)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups pumpkin puree (this is more or less a 15 oz can)
1/3 cup canola oil
2 large eggs
1 heaping teaspoon pumpkin-pie spice
½ teaspoon ground ginger
½ teaspoon nutmeg
1 cup sugar
1 cup pepitas (shelled pumpkin seeds, or any other kind of nut) (optional)



DIRECTIONS:

Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
1. Whisk together flour, baking powder, baking soda and salt in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, and sugar in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Fold in the nuts.
4. Divide batter among muffin cups (each should be about 3/4 full).  Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.


Cool in pan for 5 minutes, then transfer muffins to a rack to finish cooling.  Serve warm.