Step 1

Preheat the oven to 350 degrees F.

Step 2

Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.

Step 3

In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Step 4

Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Step 5

Add the eggs and whisk for 10 seconds more to combine.

Step 6

Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.

Step 7

Distribute the Demerara sugar evenly over the tops of the muffins.

Step 8

Bake for 20-25 minutes until a cake tester comes out just clean.

Step 9

Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Step 10

Enjoy!