Pumpkin Muffins

Begin by preheating your oven to 350ºF.

In the meantime, add the canned pumpkin, eggs, oil, 1 1/4 cup sugar, and baking soda to a large bowl. Whisk the mixture until it is nice and smooth.

Mix the cinnamon and the remaining 2 tablespoons sugar to a small bowl.

To another bowl, mix the flour, salt, and baking powder. Mix your dry ingredients to the wet ingredients until you have formed a nice smooth batter.

Line your muffin tray with muffin tins and begin to ladle or pour in the muffin mixture, only about 3/4 full. Sprinkle the cinnamon and sugar mixture on top. Place the muffin pan into the oven and cook for about 30 minutes. Test for doneness by inserting a knife into the middle of a muffin, and if the knife pulls away clean with no mixture on it, your muffins are done.

Remove the muffin pan from the oven and remove the muffins from the pan, letting them cool on a rack or plate for about 5-10 minutes before serving.

To serve, add a muffin to a plate and shower with powdered sugar.

The end result is nothing but an awesome and quick pumpkin muffin. Watching the kids eat these, I could tell that they had the same excitement as the day my wife would bring home a bag of muffin tops.