Ingredients:

  • 250g (2 cups) all-purpose flour
  • 175g (¾ cup packed) light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 225g (1 cup) pumpkin puree (canned or homemade)
  • 120ml (½ cup) vegetable oil
  • 100g (½ cup) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 190°C (375°F). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate large bowl, whisk together pumpkin puree, oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. A few lumps are okay!
  5. Fill each muffin cup about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.