Pumpkin spice muffins
Adapted from Picky Cook
Makes about 12
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned pumpkin purée (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
2 teaspoon cinnamon - divided
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or pecans
Preheat oven to 350°F. Put liners in muffin cups.
Mix together the flour and baking powder, and set aside. Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, 1 teaspoon cinnamon, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. (note: use a lot! at least three or four sprinklings or else they won't have any crunch)
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.