Cinnamon-Pumpkin Muffins

Makes 12 muffins.

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 eggs

½ cup vegetable oil

½ cup dark brown sugar, packed

¼ cup regular sugar

¾ cup canned pumpkin

SWIRL

½ cup dark brown sugar, packed

2 teaspoons cinnamon

Preheat oven to 350. Fill cupcake pan with liners.

Mix the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon in a bowl and stir with a fork to mix. Set aside.

Whisk the eggs, and add the vegetable oil, ½ cup dark brown sugar, the regular sugar, and the pumpkin. Blend well. Dump in the flour mixture and mix with a spoon until just blended. Do not overmix.

In a separate bowl, combine the ½ cup dark brown sugar with the 2 teaspoons of cinnamon.

Fill the liners almost full. Add 1 teaspoon or so of the cinnamon-sugar swirl mixture to the top of each muffin. Using a cake tester or bamboo skewer, sweep through the muffin to mix the cinnamon into them.

Bake at 350 for 15 minutes or until a cake tester comes out clean.