Ingredients:

15 oz Libby's Pure Pumpkin
1/2 c salted butter (melted)
1 c light brown sugar
1/2 c granulated sugar
2 lg eggs (room temp)
1 tsp vanilla
1 3/4 c cake flour
1 TBSP pumpkin pie spice
2 tsp cinnamon
2 tsp b. powder
1/2 tsp fine sea salt

Directions:
In a medium sized bowl add flour, spices, baking powder and salt. Whisk together and set aside.

In a large sized bowl add sugars and melted butter together. (Make sure the butter is not hot.) Mix together until creamy. Add eggs and vanilla. Mix again until smooth. Add pumpkin and mix one last time until combined.

Add dry ingredients to wet and fold in until just combined.

Spray down a jumbo sized muffin tray and place muffin holders in the cups. Fill each almost to the top and bake for 5 minutes at 425 degrees then reduce the temperature to 375 degrees. Bake for 20-25 more minutes until cooked through. You can use a toothpick to check if its done.

If you don't have a jumbo sized tray that's ok you can use a 12 count regular sized pan as well. Spray it down and place muffin holders in. Fill each one almost to the top. Bake at 425 degrees for 5 minutes then reduce temperature to 350 degrees for 15-20 minutes more. You can use a toothpick to check if its done.

Each muffin should pop out no problem with a gentle wiggling from a knife. Let cool for 15 minutes on a wire rack. ENJOY!!