Ingredients:

  • 250g (2 cups) all-purpose flour (plus extra for dusting)
  • 200g (1 cup) granulated sugar
  • 75g (1/2 cup packed) light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 120ml (1/2 cup) vegetable oil (like canola or sunflower)
  • 225g (1 cup) pumpkin puree (not pumpkin pie filling!)
  • 1 teaspoon vanilla extract
  • 100g (1/2 cup) chopped walnuts or pecans (optional)
  • 100g (1/2 cup) chocolate chips (optional)

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, sugars, baking soda, baking powder, spices, and salt.
  3. In a separate medium bowl, whisk together eggs, oil, pumpkin puree, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix!
  5. Gently fold in nuts or chocolate chips, if using.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.