Pumpkin Muffins

Pumpkin Muffins
The Running Foodie version, adapted from Gourmet November 2006, adapted from the American Club

Makes 1 dozen

Ingredients -

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2-3 teaspoons spices, using any of the following: cinnamon, ginger, allspice, cloves, fresh nutmeg
1 15-ounce canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 - 1 1/4 cup granulated sugar, plus an additional 1 tablespoon granulate sugar
1 teaspoon cinnamon
Additional: Pumpkin seeds

Directions -
  1. Put oven rack in middle position and preheat oven toe 350°. Put paper or foil liners into 12 muffin cups.
  2. Whisk together flour, baking powder, baking soda, salt, and 2-3 teaspoons spices in a small bowl. Stir together cinnamon and 1 tablespoon sugar in a tiny bowl and set aside.
  3. Whisk together pumpkin, oil, eggs, vanilla extract, and 3/4 - 1 1/4 cups sugar in a large bowl until smooth, then whisk in flour mixture until just combined.
  4. Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture (if using pumpkin seeds, top with seeds first before sprinkling tops with cinnamon-sugar). 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.
  5. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.