Recipe by Gourmet Magazine 2006
1 1/2 cups all-purpose flour
Place muffin liners inside the muffin cups. I prefer to have all of them one color, but I’m a little neurotic so do as you please. Preheat oven to 350F.
Whisk together flour and baking powder in a small bowl.
Note: Here’s the deal with pumpkin-pie spice: they sell it at most grocery stores right now. But I’m not a fan of a one purpose type spice so I put in 1/8 of a teaspoon of cinnamon, nutmeg, cloves, ginger, and allspice. So if you don’t have pumpkin-pie spice you can do what I did.
Whisk together pumpkin puree, 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 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.