Pumpkin Muffins

I've been on the hunt for a good pumpkin muffin recipe that does not require any eggs.  I've read that pumpkin can replace eggs in cookie recipes but wasn't sure about muffin ones. These seem to fit the bill.  They are super moist, cakey, and light.  I hope you'll give them a try :)

The Best Pumpkin Muffins
Source: Todays Mama

1 3/4 cups flour
1 cup packed brown sugar
1 tablespoon baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp ginger
1/2 tsp freshly grated nutmeg
1 cup pureed pumpkin
1/2 cup milk
1/2 cup oil

Optional Ingredients:
1/2 cup chopped pecans
1/4 cup melted butter
1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)

Combine dry ingredients in a medium bowl: flour, baking powder, salt, spices.
Combine wet ingredients in a small bowl: Pumpkin, oil, sugar, milk.
You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.
Stir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full).  Sprinkle tops of muffins with chopped pecans (if using).  Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.
You can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.