Another good pumpkin recipe

I must be in a pumpkin mood: the lattes last time, today pumpkin muffins! It is getting cold here; I'm almost having to shut the windows. (Alas.) This recipe was quite successful. I made a batch for Hannah, Rhyme and Reason, and two assorted brothers who visited today, and they were very effectively eaten up.

I understand this recipe was originally from Gourmet Magazine, but I found it here. It's good.

1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned pumpkin (you can use the rest of the can for making Pumpkin Spice Lattes. I recommend Libby's Pumpkin.)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (or, cinnamon, nutmeg, cloves, and ginger)
1 1/4 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

DIRECTIONS:
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups. (Or spray your Bundt muffin tins.)

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spices, 1 1/4 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.