1/2cupunsalted buttermelted and cooled (1 stick or 8 tbsp.)
4tbsp.sugar in the rawfor sparkly tops
Instructions
Preheat oven to 400°F / 200°C / Gas mark 6.
Line a muffin tin with papers. (Or butter and flour the pan / coat with nonstick baking spray).
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves (*or pumpkin pie spice - see note). Whisk to combine and set aside.
In a small bowl, combine pumpkin purée, eggs, vanilla, applesauce, sugars and melted butter and whisk to incorporate.
Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
Fill muffin liners 2/3 full. Sprinkle each muffin with 1 teaspoon of raw sugar.
Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs attached.
Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
Notes
You can substitute 2 tsp. pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves.