Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 ½ cups (340g) pumpkin puree (canned, not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few lumps are okay.
  5. Use an ice cream scoop or large spoon to fill each muffin cup about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.