From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour
1.5 cups all-purpose flour (I used 1 cup white flour, 1/2 cup whole wheat)
1 tsp baking powder
1 cup canned solid-pack pumpkin (I used a little over 1 cup of baked, purreed pumpkin)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice) (I used 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 or 1/8 of the rest)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
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.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.