Preheat the oven to 375°F/190°C. Place 12 paper liners into a standard size muffin baking pan.
In a medium bowl whisk together flour, sugars, baking soda, salt, and spices. Set aside.
In another bowl, mix together the eggs, pumpkin puree, butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
Using a large ice cream scoop pour batter into each well. Make sure to fill the wells completely. Garnish with coarse sugar.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.