• Preheat oven to 375℉.
• Line a large mini muffin tin with 24 mini parchment paper liners. If you have a second muffin tin you can make all 36 muffins at once, or work in batches. I like using tulip-style liners for extra tall mini muffins.
• Set out eggs to reach room temperature.

PREP MUFFIN BATTER

• Add wet ingredients to a large mixing bowl: pumpkin, eggs, oil, and vanilla. Next add granulated sugar and mix well with a metal whisk.
• In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix to evenly distribute ingredients.
• Add flour mixture to pumpkin mixture and stir with metal whisk until ingredients are evenly incorporated but not over mixed. Batter will be very thick.
• Scoop batter into prepared muffin cups, adding 1.5 tablespoons of batter to each lined muffin cup.
• For an over-the-top muffin top, mix together cinnamon and sugar and sprinkle on top of the muffins before baking. The sweet topping caramelizes a bit when baking and forms a light and irresistible crust on the tops of the muffins.
• Optional: for extra rise and fluff factor, cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.

READY TO BAKE?

• Place muffin tray on the center rack with oven preheated to 375℉. Bake for 16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow muffins 10 minutes to cool in the pan for best results. Then remove and transfer to a wire cooling rack to finish cooling before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!