1
In a medium bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, pumpkin purée, and milk until combined.
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2
Pour the wet ingredients into the dry ingredients and mix gently just until combined.
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3
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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4
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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