Zucchini (or Pumpkin) Muffins

I started making these this past fall. Even Simon, the not-muffin-man, likes them! They taste great with either pumpkin or zucchini.

From Gourmet November 2006
Adapted from the American Club

1.5 cups all-purpose flour (I use 1/2 C whole wheat)
1 tsp baking powder
1.5 cups shredded zucchini, about 1 medium zucchini (or a 15oz can of pumpkin)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (I "make" my own with a combo of roughly 3/8 t cinnamon, 1/4 t nutmeg, 1/8 t cloves, 1/8 t ginger, and 1/8 t allspice)
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
cinnamon-sugar mixture for top

DIRECTIONS:
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups. Whisk together flour and baking powder in a small bowl.
Whisk together zucchini/pumpkin, oil, eggs, pumpkin-pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then fold in flour mixture until just combined.

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, 20-25 minutes. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.