Pumpkin Muffins

Something about the month of October always inspires me to bake all things pumpkin. In the last three days alone, I’ve made pumpkin pancakes, pumpkin bread, and now, pumpkin muffins. I like simple pumpkin recipes, and this one fits the bill. The recipe makes a light, moist, flavorful muffin, sprinkled with a touch of cinnamon-sugar. Quick, easy and delicious.

Pumpkin Muffins (from Smitten Kitchen via Gourmet Magazine, adapted from the American Club in Kohler, Wisc.)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice (I made my own)
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 350 degrees F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 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 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. Bake until puffed and golden brown and wooden pick inserted into the 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.

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