Yields 12 muffins
1¾ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup light brown sugar
½ cup vegetable oil
1 cup pure canned pumpkin (not pumpkin pie filling)
½ cup granulated sugar
3 teaspoons granulated sugar for topping, (optional)
Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners. If you don’t have liners you can use non-stick spray to coat the tin.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
In a separate bowl, add brown sugar, eggs, vegetable oil, pumpkin and granulated sugar. Beat well until mixture is combined. Stir the flour mixture into the wet ingredients until mixed all together.
Fill the muffin cups with batter. I use a cookie scoop to evenly distribute the batter to each cup.
If you would like, sprinkle 3 teaspoons of sugar over the tops of the muffins and bake at 350 degrees for about 25 minutes. Test with a toothpick into the center of the muffin for it to come out clean.
Remove muffins from tin and cool.