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fraga.flores
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Preheat the oven to 425°F and grease a 12-cup standard-size muffin tin with nonstick cooking spray, or line with paper cups.
In a large bowl, whisk together oil and maple syrup, then whisk in the eggs. Add the pumpkin puree, pumpkin spice, baking soda, vanilla extract, and salt.
Add the flour and using a spoon or rubber spatula, incorporate into the batter until it's just combined. Divide the batter evenly among the muffin cups and sprinkle raw sugar over the top if desired.
Bake for 5 minutes and then without opening the oven door, reduce the oven temperature to 350°F F and continue baking for another 18 to 20 minutes, or until a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and set the muffin tin on a rack to cool. The muffins are tender so it's best to let them cool before removing from the tin.