Pumpkin muffins

The girls and I read Bear Says Thanks for our 'book club' this week, and since I don't have a recipe for huckleberry pie, we followed the rabbit's lead and brought muffins to the party.  These pumpkin muffins from Smitten Kitchen are great for breakfast or a snack (or both!).

PUMPKIN MUFFINS

Yield: 12

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Instructions

Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin pan.

In a medium bowl, whisk together flour and baking powder.

In a separate large bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth.  Stir in flour mixture until just combined.

Stir cinnamon and remaining 1 tablespoon sugar together in a small 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 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 to rack to finish cooling.  Eat and enjoy!