Anyone else suffering from intense pumpkin cravings?

Like clock work, I pretty much crave pumpkin all through fall. It must be something about the chill in the air, it signals my taste buds to crave pumpkin like a mad woman. It also signals the open of the holiday season which is fun and festive. I decided to attempt to start the season long pumpkin craving curb this weekend by baking some delicious pumpkin muffins. I love muffins as much as the next guy (probably a lot more actually) but let's be honest they're basically just cupcakes at breakfast. And considering I can never eat just one, a batch of homemade muffins can be a first class ticket to the danger zone for this gal. So I attempted to make a healthier-ish pumpkin muffin. I used agave nectar instead of some of the sugar and I substituted some of the flour with whole wheat flour. They turned out pretty delicious and the whole heathier-ish thing means I can have extras, right? Healthier-ish Pumpkin Muffins (adapted from Smitten Kitchen)

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/3 cup agave nectar
1/4 cups plus
1 tablespoon turbinado sugar
1/2 teaspoon baking soda
1/2 teaspoon salt 1 teaspoon cinnamon

Put oven in middle position and preheat oven to 340°F. Put liners in muffin pan or use some non-stick spray.

Whisk together pumpkin, oil, eggs, nutmeg, ground clove, ground ginger, agave nectar, 1/4 cup turbinado sugar, baking soda, and salt in a large bowl until smooth, then whisk in the flours and baking powder 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.

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