Ingredients: 1 cup granulated sugar, 2 tablespoons of caramelized honey, 1 tablespoon agave/maple syrup, 1/2 cup vegetable oil, 2 eggs, 1/2 can pumpkin (about 8 ounces), 1 1/2 cups of flour, 1 teaspoon of baking powder, 1 splash of whiskey, 1/2 teaspoon each of the following spices: nutmeg, cinnamon, cloves, black cardamom. Feel free to adjust the spices to your taste and you can easily omit the liquor.
Preheat oven to 350
Optional nut topping: 1 tablespoon of brown sugar and about 1/4 cup of finely chopped pecans. Combine in a small bowl and reserve.
Pulse all your dry ingredients together in the food processor. Then add all the wet ingredients and pulse a few more times to combine.
Spoon batter into a muffin pan. I like to fill mine pretty full. This recipe makes 1 dozen large muffins and about 1 1/2 dozen smaller muffins. After filling the pan you can sprinkle some of the nut topping onto each muffin.
Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
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