1 1/2cupsvegetable oilor canola, sunflower oil etc.
1 3/4cupspure pumpkin pureenot pie filling
Preheat oven to 375° F. Prepare 18 muffin cups by greasing (both cup and top of tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist so paper liners are not really necessary unless you prefer.) Set prepared pans aside.
Beat eggs slightly in a large bowl. Add sugar, oil and pumpkin and beat thoroughly. Combine dry ingredients in a medium bowl. Add dry ingredients to wet ingredients and mix until smooth.
Divide the batter between 18 muffin cups. You'll be filling them almost to the top of the liners, with just a bit of the liner showing.
Bake at 375° F. for 22 – 25 minutes, testing with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. They will look done even when they’re not actually). Muffins should be very lightly browned on top and around edges when cooked. My oven is usually 25 minutes.
Allow to cool in pans at least 5 minutes before removing from pans, as they are quite soft when hot.
These are at their best on the day they are baked. They lose their crunchy top as they sit too long at room temperature. If you aren’t eating right away, freezing is a good option to keep the crunch.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!