1. Heat oven to 350 degrees
350 degrees
oven
2. Put liners in 12 standard-sized muffin cups.
-
12
muffin liners
Put
standard muffin tin
3. In a small bowl, stir or whisk together dry ingredients
-
1 cup
1/2 cup
all-purpose flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1 teaspoon
pumpkin-pie spice
whisk
small bowl
4. In a large bowl, whisk together wet ingredients
-
1 cup
1/3 cup
canned pumpkin
-
1/3 cup
vegetable oil
-
two eggs
-
1 cup
1/4 cup
white sugar
whisk
large bowl
5. Add dry ingredients to wet ingredients
-
small bowl
Pour
large bowl
6. Stir until just combined.
Stir
small bowl
7. Divide batter among muffin cups (each about 3/4 full). I use a spring loaded cookie scoop for this.
-
large bowl
Scoop
standard muffin tin
8. Make cinnamon sugar
-
1 tablespoon
white sugar
-
1 teaspoon
cinnamon
Stir
extra small bowl
9. Sprinkle cinnamon sugar over the muffin batter
-
extra small bowl
Sprinkle
standard muffin tin
10. Put muffins in oven
-
standard muffin tin
Oven mitts
oven
11. Bake for 25 to 30 minutes, until a skewer inserted into the center of a muffin comes out clean
-
25
minutes
timer
oven
12. Cool the muffins
-
standard muffin tin
Oven mitts
wire rack
13. Wait the bare minimum amount of time for them to cool.
-
10
minutes
timer