Pumpkin Muffins

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
• 1.25 cups plus 1 Tbsp sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon

1. Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
2. Whisk together flour and baking powder in a small bowl.
3. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
4. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
5. Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
6. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

flour, baking powder, solidpack, vegetable oil, eggs, pumpkinpie spice, sugar, baking soda, salt, cinnamon

Taken from www.epicurious.com/recipes/member/views/pumpkin-muffins-52904011 (may not work)