Pumpkin Muffins

Preheat oven to 350ºF. Line a Texas-sized 6-cup muffin tin with 6 paper liners and spray each liner with nonstick spray. Or you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.

In a medium-sized bowl, sift together the flour and the baking powder. Set aside.

In a large bowl, whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.

Whisk in the flour mixture until combined. Do not over-mix.

In a small bowl mix together the sugar and cinnamon for the topping.

Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 5 minutes before turning them out onto a cooling rack.