Pumpkin Muffins.

If you haven't noticed I have been a bit fall crazy here. I don't know if it's pregnancy or I've just really missed my fall but I've been slowly preparing for my favorite season since August by decorating the house and pinning many goodies.

And while many were out at the beach on Labor day I was gladly at home celebrating by fall obsession by making these goodies that I personally believe tastes even better then Starbucks or Panera bread! Everyone in my house LOVED them including my Little love and Big Love! Leon he hasn't stopped asking me for them since we ran out the day after I made them so I've made two batches already. Plus I love how simple they are to make with simple ingredients.

Are you ready to get your pumpkin on?

For one dozen you will need:

1 1/2 cups all-purpose flour. (I used WG white if you wanna take the healthier root. ;)

1 teaspoon baking powder

1 cup canned solid-pack pumpkin (from a 15-oz 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.

Now lets get cookin'!

Put oven rack in middle position and preheat oven to 350 degrees.

Put liners in muffin cups or spray the cups. Whisk together flour and baking powder in a small bowl. 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 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.