In a large mixing bowl or stand mixer, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Add eggs, pumpkin purée, sugars, and oil. Mix until just combined.
Bake 10 minutes. Remove from oven and allow to cool 3 minutes.
Combine sugar and spices in a bowl. Melt butter in another small bowl.
Dip muffins in butter, followed by sugar and spice mixture.
Video
Notes
Substitutions
Butter - Salted or unsalted.
Oil - Vegetable or canola oil.
Pumpkin Purée - Canned or fresh. To make fresh pumpkin purée preheat oven to 325 degrees F, cut a pumpkin in half, remove seeds and pulp, bake an hour or until tender. Remove pumpkin from shell and purée. Remove any "strings".
Add Nuts - Add a half cup of pecans for a little added crunch.
Play with Spices - Alternatively, you can coat them with just Cinnamon Sugar or add Pumpkin Pie Spice in lieu of cinnamon, ginger and nutmeg.
Add Chocolate Chips - Add a half cup of miniature chocolate chips.
To Store
Room Temperature - Store cooled muffins in an airtight container up to 3 days.
Refrigerate - Store cooled muffins in an airtight container up to 5 days.
Freeze - Store cooled muffins in a freezer bag or airtight container up to 3 months. To thaw, warm in an oven preheated to 350 degrees or in the microwave. Dip in butter followed by sugar and spice mixture to serve.