Pumpkin Muffins
a la Tina

1 1/2 c flour
1 t baking powder
1 c canned solid packed pumpkin (not pie filling)
1/3 c vegetable oil
2 large eggs
1 t pumpkin pie spice
1 1/4 c plus 1 T sugar
1/2 t baking soda
1/2 t salt
1 t cinnamon

Mix cinnamon and 1 T sugar in separate bowl and set aside. Whisk all ingredients except flour together until smooth. Add flour slowly.
Fill muffin cups 3/4 full and sprinkle with cinn/sugar mixture. Bake about 25-30 minutes, or until toothpick comes out clean. Leave in pan on rack to cool for 5 minutes, then transfer to rack to cool completely.
Chef's notes: I didn't have pumpkin pie spice, so i used cinnamon, nutmeg, allspice in a 4:1:1 ratio. In retrospect, I would have doubled the spices to give it a little more kick.