Pumpkin Muffins

Pumpkin Muffins from Alton Brown

2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
3/4 cups canola oil
3 lg. eggs
1 tsp. vanilla
3 cups shredded fresh pumpkin (can also use carrots for carrot muffins)

Preheat oven to 350.
Mix all dry ingredients except sugar. In separate bowl mix sugar and oil, then add in eggs and vanilla and beat senseless. Mix into dry ingredients just until blended, do not over mix. Incorporate in pumpkin until all mixed in.
Pour in muffin cups, and bake about 20-25 minutes.