Light Pumpkin Muffins and some Heavy Thoughts!

My life is curious. I found a photo of these beautiful pumpkin muffins in my computer, and yet I have no memory of actually making them, ever seeing them, or eating them. I own a mini-bundt pan, that is my cake pedestal and that Fall Arrangement is from my back yard. So I must have made them at some point because I have a picture of it. It is a good thing Bloggers like to take a million pictures a day otherwise I would have no idea what goes on around here.

My neurologist wants to put me on an Alzheimer's medication, and I just say no thanks. (I have some neurological problems from a car accident. My brain hasn't healed very well.) He thinks that I have a neurological apathy problem as well. He would like to see me more focused on seeing that I have some "neurological failings" and continue to address them. I think I've addressed them enough. Wait, maybe that is called apathy, I'm not sure, nor do I care.

I know that I have some issues, but I just say it could be worse, and I'm still here right?! (He's young, I would say 30-ish so he views life a little differently than I do) I lost a friend during this process so being alive is good enough if you ask me. (he calls it apathy, I call it surrender.....or something...I can't think of the word I want...) Whatever. I'm happy, I'm sure the muffins were good, I remember some stuff and I don't get lost anymore.

Ohhh, and he had on these really beautiful socks, and I kept looking at them, so maybe I missed a part of the conversation that was important. Next time he should wear ugly socks so I can focus better!

I'm sure they were delicious. You should try them! Let me know what you think.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin (from a 15 ounce can)

1/3 cup vegetable oil

2 large eggs

1 teaspoon pumpkin-pie spice

1 1/4 cups plus 1 tablespoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.