Mini Pumpkin Muffins with Cinnamon Sugar

Directions

1. Set your oven to 425°F and generously spray a mini muffin tin with nonstick cooking spray.
2. In a large bowl, whisk together the pumpkin puree, canola oil, eggs, and granulated sugar until smooth.
3. Sprinkle the baking powder, baking soda, nutmeg, ginger, salt, and cloves over the liquid mixture, then whisk again until fully incorporated.
4. Add the flour and fold it in with a spatula or wooden spoon just until combined. The batter may look lumpy at first; continue folding until no streaks of flour remain, then stop.
5. Divide the batter evenly among the prepared muffin cups. A #40 cookie scoop is the perfect size for this.
6. In a small bowl, stir together the remaining 2 tablespoons sugar and cinnamon. Sprinkle this topping evenly over the muffins.
7. Bake at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F and bake for another 7 to 9 minutes. The muffins are done when the tops have a copper-like crust and a toothpick inserted in the center comes out dry or with a few moist crumbs.
8. Let the muffins cool in the pan for 10 to 15 minutes, then transfer them to a wire rack to cool completely.