Pumpkin Muffins

Pumpkin Muffins Tops

Ingredients;

          2 large eggs

          1 cup granulated sugar

          1/2 cup vegetable oil

          1 cup pumpkin puree

          1 teaspoon vanilla extract

          2 cups all-purpose flour

          1 1/2 teaspoons baking powder

          1 teaspoon baking soda

          1/2 teaspoon salt

          1 teaspoon ground cinnamon

          1/8 teaspoon ground nutmeg

          1/4 teaspoon ground cloves

Directions;

          Preheat the oven to 325F degrees. Adjust oven rack to the center position. In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined. 

          In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and then add it to the wet ingredients and mix on low speed until well blended. Spray your muffin top pan with cooking spray or line a baking sheet with parchment paper or silicone liner. Using a table spoon (3 to 4 tablespoons), scoop mixture onto the baking sheet and pace them about 2 inches apart from one another. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean. Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Then sprinkle with confection sugar topping right before serving.