These are my favourite pumpkin muffins – tender and moist, with a crunchy top and perfectly pumpkin.
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.