Healthy Pumpkin Muffins

Healthy Pumpkin Muffins (can also be gluten and sugar free...my successful modifications!)
I got this recipe from a holistic moms group individiual.  Great recipe!

Makes 1 dozen regular size muffins or 30 mini muffins. 

Original:
1 1/2 C. All-Purpose Flour or white/wheat blend
                 (or 1 C. Brown Rice flour & 1/2 C. corn starch & 1 tsp. xanthan gum)
1 tsp. baking powder  (2 tsp. if gluten free)
15 oz. pumpkin, canned
1/3 C. oil
2 lg. eggs
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. nutmeg
1 C. sugar  (or 1/2 tsp. Stevia and 1/2 C. honey)
1/2 tsp. baking soda
1/2 tsp. salt

Topping: 1 tsp. cinnamon and 1 Tbsp. sugar (or xylitol) mixed together in a bowl  (optional...even great without this!)

  Put oven rack in middle position.  Preheat oven to 350°F.  Put liners in muffin cups or spray with non-stick cooking spray.  Whisk together dry ingredients.  In a separate bowl, whisk together all the wet ingredients.  Then add the dry ingredients into the wet and whisk again.  Divide batter among greased muffin cups (about 3/4 full), then sprinkle tops with cinnamon-sugar mixture.  Bake (about 25-30 minutes for regular and 15-17 min for mini-muffins) until puffed and golden brown and the middle comes out clean when tested. 

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.