Maple Pumpkin Muffins

Yields 8 large muffins.

1-1/2 cups all purpose flour (or 1 cup all-purpose and 1/2 cup whole wheat flour)

1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin
3/4 cup Vermont maple syrup
1/4 cup canola or vegetable oil
1 egg

Preheat oven to 350°F and line muffin tin with paper cups.

Combine flour, baking powder, baking soda, cinnamon and salt in a bowl.  In a separate large bowl, combine pumpkin, maple syrup, oil, and egg and beat until evenly mixed.  Add dry ingredients to the pumpkin mixture, incorporating with a spatula until just mixed.

Divide batter in prepared muffin tins and bake for 25 to 30 minutes, or until a toothpick inserted into a muffin comes out clean.