The kitchen is mine in the morning as I prepare the Chiffon Pumpkin Pies and muffins, and then I turn it over to hubby as he creates the fantastic turkey dinner. These muffins are quick and easy to make and they freeze and travel well.
Line 12 large muffin cups with paper liners; set aside.
In large bowl, blend together dry ingredients. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack.
(I think they're best eaten warm!)