INGREDIENTS
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1/2 cup vegetable or canola oil
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3 large eggs
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1 1/2 cups granulated sugar
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1 1/2 cups canned pumpkin purée – not pie filling
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1/2 to 1 tsp salt (see note above)
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1 1/2 tsp baking powder (see note above)
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1 1/2 tsp pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
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8 oz (1 3/4 cup + 2 tbsp) all-purpose flour or 2 cups self-rising flour (I used self-rising)
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For the cinnamon-sugar topping:
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1/4 cup granulated sugar
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1 tbsp ground cinnamon