Perfect Pumpkin Muffins

This recipe is one I adjusted from Smitten Kitchen. It is perfectly moist, perfectly sweet, perfectly pumpkin-y and most importantly, SIMPLE! And a bonus? You will love the way your house smells while they bake. Yum!

Ingredients:

1 1/2 cup all-purpose flour (I have tried with whole-wheat flour and a gluten-free blend and they all taste great, but nothing beats regular ole AP flour. But of course adjust to your dietary requirements/preference :)
1 teaspoon baking powder

1 cup canned pumpkin (or just use half of a 15 oz can)
1/3 cup canola, vegetable or avocado oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 scant cup (not quite one cup) sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

1 tablespoon sugar + 1 teaspoon cinnamon

Directions:

Preheat your oven to 350 degrees and line your muffin pan with liners. I like to use mini-muffin pans.

Combine the flour and baking powder in a bowl. 

Then combine the pumpkin, oil, eggs, pumpkin-pie spice, 1 scant cup sugar, baking soda and salt in another bowl. Whisk together until fully combined. Slowly add in the flour and baking powder. Mix until just combined. Do not overmix.

Mix the tablespoon of sugar and teaspoon of cinnamon in a separate small bowl.

Using a tablespoon scooper, add a full scoop into each muffin hole in pan. If using a regular muffin pan, fill each hole 3/4 of the way. Once the pan is filled with batter, sprinkle the cinnamon sugar on each muffin (before baking).

Bake for 15 minutes in a mini-muffin pan or 25-30 minutes in a regular muffin pan. It is done when you can insert a toothpick and it comes out clean. 

I hope you and yours enjoy this Fall staple as much as we do!