Bite in to a little slice of fall
You may be able to buy canned pumpkin year round, but there is something about pumpkin desserts that just begs to be eaten this time of year. It's a little colder than fall, it's not quite the bitter freezing and constant snowfalls of winter. I've made these muffins from a whole pumpkin and I've made them from a can – and they taste just as delicious either way. And finishing them in 30 minutes instead of 4 hours is quite a perk.
Dipping the warm tops of the muffins in demerara sugar gives it a nice extra crunch and sweetness on the top. If you want to serve these as a side dish instead of a dessert, you should leave that off, as it might be a bit too sweet.
If you have pumpkin pie spice or apple pie spice on your shelves, you can simply use 2 teaspoons of that. This is a recipe that takes well to substituting applesauce for the oil, but I would switch out half of it instead of all for a tasty and slightly healthier treat.