Cherry Pumpkin Muffins

Ingredients: 1  cup  All 1  teaspoon  Baking Powder 1  cup  Pumpkin (Can) 1/3  cup  Vegetable Oil 2  Eggs 1  teaspoon  Pumpkin Pie Spice 1  cup  Sugar 1  tablespoon  Sugar 1/2  teaspoon  Baking Soda 1/2  teaspoon  Salt 1  teaspoon  Cinnamon 1  cup  Dried Cherries
Directions:
Spray a muffin pan with nonstick spray or butter. Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, 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 sprayed muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake at 350 degrees 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.
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