BEAT sugar and butter in large bowl with electric mixer until blended. Add eggs, mixing until blended. Fold in pumpkin. Add dry ingredients; beat on low speed just until moistened. Spoon batter into paper-lined muffin pan.
BAKE 20 to 22 minutes or until pick inserted in center of muffin comes out clean.
Use leftover canned pumpkin in my recipe for Pumpkin Spice Latte.
Substitute heaping 1-1/2 teaspoons pumpkin pie spice for the cinnamon, cloves and nutmeg.
Stir 1/2 cup chopped walnuts or pecans into the batter before baking.