1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1 1/2 cups plus 1 tbsp sugar
tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Put oven rack in middle position and preheat oven to 350.
Put liners in muffin cups.
Sift together flour and baking powder in a small bowl.
Mix together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/2 cups sugar, baking soda, and salt in a large bowl until smooth, then mix 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 spinkle tops with cinnamon-sugar mixture.
Bake until puffed and golden brown and a toothpick 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.
Makes about 12- 15 muffins
aaand thanks to a massive can of pumpkin i also made some Iced Pumpkin Cookies
nom nom nom.