For the Love of Pumpkin

Last week, our family enjoyed pumpkin muffins for breakfast.  It is one of my favorite recipes, especially this time of year.  I usually make a triple batch (then it uses the whole can of pumpkin), and we eat them as snacks or freeze some.  Last week's batch turned out perfectly.  I decided to take a picture and post the recipe for you to enjoy.  I had three pans of muffins, and placed one on the table for the perfect muffin photo shoot.  Things went downhill from there...
It seems that our very tall, usually well-behaved,yellow lab Mandie loves pumpkin.  While I was in the shower, she ate all but two of the remaining muffins.  SHE ATE 13 MUFFINS!  She got all of the muffins on the table and then went to the kitchen counter for the rest.  It is ironic that the only other "Mandie ate our food off the counter" story involved two pumpkin pies last year in December.  This dog apparently LOVES pumpkin.  Regardless of the disaster, I decided to share the recipe and a picture. 

Spicy Pumpkin Muffins

(makes 1 dozen med. sized muffins)

1 1/2 c. flour
1/2 c. sugar
2 t. baking powder
3/4 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 c. raisins (opt.)
1 egg
1/2 c. milk
1/2 c. canned pumpkin (or triple the recipe and use the whole can of pumpkin)
1/4 c. oil

topping:
2 1/2 t. sugar
1/2 t. cinnamon

Mix dry ingredients together in large bowl.  Beat egg, milk, pumpkin and oil in smaller bowl.  Pour pumpkin mixture into dry ingredients and stir until combined.  Fill greased muffin cups 2/3 full.  Sprinkle with sugar/cinnamon mixture and bake 15 minutes at 400 degrees until nicely browned.  Enjoy!