Pumpkin Muffins

By Jaxson

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1 cup canned solid-pack pumpkin (from a 15-oz can) (/ accidentally put the entire 15 oz. can in, with no ill effects at all)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
• 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

Preparation

Step 1

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.