Kat Can Cook

0 Preheat the oven to 425 degrees F.
1 Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
2 In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
3 Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
4 Add the eggs and whisk for 10 seconds more to combine.
5 Transfer the batter evenly into the muffin cups.  I like to use an ice cream scoop for this.
6 Distribute the Demerara sugar evenly over the tops of the muffins.
7 Bake for 5 minutes before turning the heat down to 350F and baking 15-20 minutes more until a cake tester comes out just clean.
8 Cool for 10 minutes in the pan before transferring to a rack to cool completely.
9 Enjoy!