Sugar Crunch Mini Pumpkin Muffins

• 3-1/2 cups Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• 3 cups Sugar
• 1 cup Vegetable Oil
• 2/3 cups Water
• 2 cups Pumpkin Puree
• 4 whole Eggs
• 1-1/2 cup Chopped Walnuts (optional)
• 2/3 cups Cinnamon Sugar, For The Topping (2/3 Cup Sugar + 2 Tablespoons Cinnamon)

1. 1. Preheat your oven to 325 degrees (F).
2. 2. Mix all of the ingredients together except for the cinnamon sugar and walnuts (mix the dry first, then add the wet ingredients) .
3. 3. Spoon the batter into greased mini muffin tins. If you're a nutty kind of person, sprinkle the chopped walnuts on the top of each muffin, along with the cinnamon sugar. Or just use cinnamon sugar! I used about 2/3 teaspoon of cinnamon sugar per muffin.
4. 4. Bake the muffins for 20-25 minutes, or until the top springs back to the touch and a toothpick comes out clean. If you make regular-sized muffins, they will need to bake longer. And lastly, if you choose to go the loaf pans route, you'll need to bake it for about 1 hour and 10 minutes.
5. 5. Let the muffins cool for 5 minutes in the pan. They should pop out easily, but if not, you can always run a knife around the edges to loosen them. Let them cool completely on a wire rack.

flour, baking soda, nutmeg, cinnamon, sugar, vegetable oil, water, pumpkin puree, eggs, walnuts, cinnamon sugar

Taken from tastykitchen.com/recipes/breads/sugar-crunch-mini-pumpkin-muffins/ (may not work)