Ingredients:

  • 1 ¾ cups (210g) All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 2 tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • ¼ tsp Ground cloves
  • 1 can (15 oz / 425g) Pumpkin puree
  • ½ cup (100g) Granulated sugar
  • ½ cup (100g) Packed light brown sugar
  • ½ cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, followed by the oil and vanilla, whisking vigorously until the mixture is glossy and emulsified.
  4. Create a well in the center of the wet ingredients and pour in the dry mixture. Gently fold with a rubber spatula just until no streaks of flour remain; do not over-mix.
  5. Divide the batter evenly among the 12 muffin cups. Bake at 425°F (218°C) for 5 minutes.
  6. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 13–15 minutes until a toothpick comes out clean.
  7. Let muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.