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1
Begin by preheating your oven to 350u00b0F.
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2
In the meantime, add the canned pumpkin, eggs, oil, 1 1/4 cup sugar, and baking soda to a large bowl. Whisk the mixture until it is nice and smooth.
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3
Mix the cinnamon and the remaining 2 tablespoons sugar to a small bowl.
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4
To another bowl, mix the flour, salt, and baking powder. Mix your dry ingredients to the wet ingredients until you have formed a nice smooth batter.
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5
Line your muffin tray with muffin tins and begin to ladle or pour in the muffin mixture, only about 3/4 full. Sprinkle the cinnamon and sugar mixture on top. Place the muffin pan into the oven and cook for about 30 minutes. Test for doneness by inserting a knife into the middle of a muffin, and if the knife pulls away clean with no mixture on it, your muffins are done.
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6
Remove the muffin pan from the oven and remove the muffins from the pan, letting them cool on a rack or plate for about 5-10 minutes before serving.
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7
To serve, add a muffin to a plate and shower with powdered sugar.
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8
The end result is nothing but an awesome and quick pumpkin muffin. Watching the kids eat these, I could tell that they had the same excitement as the day my wife would bring home a bag of muffin tops.
