A festival of fall flavors, these muffins (or cupcakes!) are light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and/or one for dessert with frosting!
In a large mixing bowl, whisk the pumpkin with 3/4 cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently.
Fill each cupcake liner almost all the way up, but be sure it's at least 1/4-inch from the top.
I love the subtle caramel flavor that the palm sugar adds, but golden or dark brown sugar is great, too.