It’s Fall! Let’s eat pumpkin!

Although I could have worn my bathing suit and flip flops yesterday, I can sense that the season is changing. The morning air is feeling a little crisper, the evening light a bit more romantic . . . and there are pumpkins everywhere! I’ll admit, I’ve had many things other than baking on my mind lately, but the recent feeling of shifting seasons has inspired me to get creative in my kitchen again. The first results of which are classic pumpkin muffins. These muffins are easy to make, moist, and delightful. The perfect breakfast to get your fall day going.

Pumpkin Muffins
from Smitten Kitchen

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce 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

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Combine baking powder and flour in one bowl. In separate 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 three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.