Pumpkin Muffins

I made these muffins so I could still have a tasty breakfast without spending too much time in the kitchen before class. They taste so much better than those muffins that come out of a bag and you just add milk. No thank you. One can of pumpkin makes two batches of pumpkin muffins.

Pumpkin Muffins
Makes 12 muffins
Recipe from Smitten Kitchen

1 1/2 C flour
1 t baking powder
1 C canned solid packed pumpkin
1/3 cup vegetable oil (olive oil would work too)
2 large eggs
1 t pumpkin pie spice
1 1/4 cups sugar plus 1 T sugar
1/2 t baking soda
1/2 t salt
1 t cinnamon

Preheat oven to 350 degrees

Combine pumpkin, vegetable oil, eggs, pumpkin pie spice, sugar, baking soda, and salt together in a bowl. Mix together flour and baking powder with wet mixture until just combined.

Spray muffin pan with nonstick spray and scoop muffin mix into pans. Mix together cinnamon and sugar and sprinkle on top of muffins in pan.
Cook for 20-25 minutes until tops are golden. Let cool in pan for five minutes and then cool on a wire rack. Store at room temperature for up to five days.