It’s Fall! Well, unofficially anyways. I worked for Starbucks for more than a couple years and tend to recognize Fall at the start of September, while Christmas starts the beginning of November. When in retail, it seems you’re always planning for the next Holiday. ANYWHO. These pumpkin muffins are delightful, fluffy, and full of pumpkiny goodness. The recipe is topped with a sprinkling of cinnamon sugar, but could be subbed out for some cream cheese frosting (not my cup of tea) if you want to give it an extra sweet burst.

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 cup canned pumpkin puree
• 1/3 cup oil
• 2 eggs
• 1 teaspoon pumpkin pie spice
• 1 1/4 cups granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• cinnamon sugar, for topping (2 tablespoons granulated sugar + 1 teaspoon cinnamon)

1. Preheat oven to 350 degrees. Line muffin pan with liners or grease well.
2. In a medium-sized bowl, sift together flour and baking powder. Set aside.
3. In a large bowl, add remaining ingredients. Whisk until smooth.
4. Whisk in the flour mixture until just combined. Do not over-mix for optimum fluffiness.
5. Divide the batter evenly among the prepared muffin cups. Sprinkle cinnamon sugar on top of each muffin.
6. Bake for 25 to 30 minutes, until a toothpick inserted comes out clean.

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