Easy Pumpkin Muffins

Step 1: Preheat the oven to 375°F with a rack in the upper third. Line a standard muffin pan with baking cups, then spray the cups with nonstick spray.

Step 2: In a large bowl, vigorously whisk the sugars and eggs until thick and pale, 30 seconds to 1 minute.

Step 3: Whisk in the oil, mixing until creamy and slightly thickened.

Step 4: Whisk in the pumpkin and vanilla until fully combined, then whisk in the baking powder, salt, baking soda, and spices.

Step 5: Add the flour and whisk just until fully combined.

Step 6: Divide the batter evenly between the muffin wells, about 70g per cup or using a leveled Scone and Muffin Scoop. Sprinkle each muffin generously with pumpkin seeds, about 1/2 tablespoon per muffin, and granulated sugar, about 1/4 teaspoon per muffin.

Step 7: Bake for 22 to 26 minutes, until a toothpick inserted into the center of a muffin comes out clean and no wet batter is visible on the surface.

Step 8: Let the muffins cool briefly in the pan, just until cool enough to handle, then transfer them to a wire rack. Enjoy warm or at room temperature.

Step 9: Store leftover pumpkin muffins in an airtight container at room temperature for several days; for longer storage, freeze them in an airtight container or zip-top bag.