Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 1 and 1/2 cups canned pumpkin puree
  • 2 large eggs
  • 1/4 cup milk

Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. Spray the muffin pan with nonstick spray or line with cupcake liners.
  3. In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
  4. In a medium bowl, whisk together the wet ingredients: oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined; avoid overmixing.
  6. Spoon the batter into the muffin liners, filling them to the top.
  7. Bake in the preheated oven for 5 minutes.
  8. Reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes.
  9. Test for doneness with a toothpick; it should come out clean.
  10. Let cool in the pan for 5 minutes before transferring to a wire rack.