Traditional Pumpkin (Mini-) Muffins

Preheat oven to 350degrees F. Compose the dry mix. Measure the flour, spices, baking soda & powder, then sift to remove lumps. Set aside.
Compose the wet mix. In the bowl of a stand mixer or with a large glass bowl and hand mixer, beat eggs with sugar until pale and light. Add the pumpkin puree, oil and salt--mix until combined.
Now, line your muffin tins with crinkle-wrappers and spoon about a tablespoon of the batter into each cup. Quick trick: to make filling the cups easy and less messy, use a piping bag (with a 1/4" plain nozzle). If you do not own a piping bag, you can use a gallon-plastic bag--place one of the bottom corners into a large cup and fold the bag around the rim, then using a rubber spatula move the batter from the bowl to the bag. Grab the plastic folded over the rim and straighten, then twist/tighten so there is little air in the bag and snip a small but of the corner. Pipe! Preferably, each cup will be filled about 3/4 full.
Place in the oven. Baking time should be between 18-25 minutes depending on the oven and the size of the trays. Check at 16-minutes to make sure everything is going along smoothly.
Remove muffin tins from the oven and allow to rest until muffin tins are cool enough to touch with your bare hands. Transfer muffins to cooling rack until room temperature. Eat immediately, if you like a soft muffin with a crispy top. Or if you prefer a spongier muffin, store in a container of your choice with wax paper separating the layers.