I could feel the temperature dropping this weekend here in Southern California.   We were busy moving our son back to college, so when I got back home I wanted to bake something I could put together pretty quickly.   I love to bake a little something on Sunday evenings as a last little celebration before the weekend is over.   I decided on these simple pumpkin muffins.  The cinnamon topping adds a tasty crunch.

Muffin batter:

1 cup sugar

1/2 cup butter, melted

1 cup canned pumpkin

1/2 cup water

2 eggs

1 1/2 cups flour

1/4 teaspoon salt

1 1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Mix sugar, melted butter, pumpkin, water and eggs until blended.

Add remaining ingredients.

Fill a greased or lined muffin tin and add a spoonful of topping (recipe below).

Topping:
1/4 cup sugar

3 tablespoons flour

1/4 teaspoon cinnamon

2 tablespoon butter (cut up)

Mix above ingredients in small bowl.

Bake at 350 degrees for 28-30 minutes.  Makes a dozen full size muffins.

You can use fresh pumpkin too if you steam it and blend it.  I love the way it comes out with the canned pumpkin.

How was your weekend?