Still here, counting down the days

Baby R isn't due until April 11, but I keep hoping he will make an early appearance. In the meantime, I am still cooking away. I did make a ton of freezer meals over the weekend, when we were snowed in. (Its SPRING mother nature!) All were recipes I have made before (mexican lasagna, chicken stroganoff & jambayla) I also stored some extra spaghetti sauce & chicken cacciatore in the freezer too. But hey, we also have to eat now right?

So while I am bored, I usually bake or cook. I made a loaf of the pumpkin cream cheese bread, and since I had about 1 cup of pumpkin left, I needed to find something else to use it in. I came across these pumpkin muffins on Smitten Kitchen.

Pumpkin Muffins
Smitten Kitchen (from Gourmet)
1 1/2 cups all purpose flour
1 tsp baking powder
1 cup canned pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 cups sugar, plus 1 tbsp
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Preheat oven to 350F.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cup of sugar, baking soda & salt in a large bowl. Then whisk in flour & baking powder until just combined.

In a small separate bowl, stir together the cinnamon & sugar.

Divide batter in the muffin pans, then sprinkle the tops with the cinnamon sugar mixture. Bake until puffed & golden brown-about 25-30 minutes.