Pumpkin Muffins

Photo: flickr user Pirate Alice

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin (from a 15-oz can)

cup vegetable oil*

2 large eggs

1 teaspoon pumpkin-pie spice

1 1/4 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 tablespoon sugar

1/2 cup chopped walnuts (optional)

Preparation

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 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in optional walnuts, if using.

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 wodden 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.