Cool weather is finally approaching, and with fall on the way, I wanted to share my go-to fall recipe. If you need a last-minute party favor or breakfast on the go, this is the recipe for you!

I have made these muffins so many times, and I only get positive feedback from my friends and family. 

These pumpkin muffins are sure to get you in the fall spirit, and if you want to spice things up further, you can always use Halloween-printed cupcake liners.

Tip: These muffins are perfectly paired with a pumpkin spice latte from Starbucks!

INGREDIENTS

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. pumpkin pie spice

1 15 oz. can of pure pumpkin, or homemade puree

1/3 cup vegetable oil

2 large eggs

1 1/4 cups plus 1 Tbsp sugar, divided

1 tsp cinnamon

INSTRUCTIONS

Place oven rack in middle position and preheat to 350°F. Put liners in 18 cups of two 12-cup muffin pans.

Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a small bowl. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix together pumpkin puree, oil, eggs, and 1 1/4 cups of sugar on the lowest speed.

Add the flour mixture and continue to mix until just combined, always with the machine on its lowest setting.

Stir together the cinnamon and the remaining tablespoon of sugar in a small bowl.

Divide batter among muffin cups, filling them 2/3 of the way full. Sprinkle the tops of each with cinnamon sugar.

Bake for 20-25 minutes, until puffed and golden brown. A toothpick should come out clean when inserted in the middle.

Cool in the pan on a wire rack for 5 minutes, then transfer muffins to a wire rack and cool completely before storing

Enjoy!