Pumpkin Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda 1
/2 teaspoon table salt
2 teaspoons pumpkin-pie spice or 1 teaspoon cinnamon + 1/2 teaspoon fresh nutmeg + 1/2 teaspoon ginger + pinch of ground cloves and allspice
1 1/3 cups of canned solid-pack pumpkin
1/3 cup vegetable or another neutral cooking oil
2 large eggs
3/4 cups granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon + 1 tablespoon of brown sugar

Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.
Stir or whisk together flour, baking powder, baking soda, salt and spice in medium to large bowl.
Add pumpkin, oil, eggs and both sugars.
Whisk just until mixed.
Fill each muffin tin until 2/3 full.
Mix tablespoon of sugar and teaspoon of cinnamon before sprinkling over each muffin.
Bake until puffed and golden brown, 25 to 30 minutes.
Cool in pan on a rack for five minutes, then tilt muffins in pan to continue cooling.

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine from Smitten Kitchen