Ingredients:

  • 1 ¾ cups (220g) 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 cup (225g) Pumpkin puree
  • ½ cup (100g) Granulated white sugar
  • ½ cup (100g) Packed light brown sugar
  • ½ cup (120ml) Vegetable or canola oil
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to ensure even distribution of leavening agents.
  2. In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, whisking vigorously until the mixture is pale and smooth. Stir in the pumpkin puree and vanilla extract until the mixture is a consistent orange color.
  3. Make a well in the center of the wet ingredients and pour in the dry mixture. Gently fold the ingredients together with a silicone spatula until just combined. The batter should look slightly lumpy; do not over-mix.
  4. Divide the batter evenly among the 12 muffin cups, filling them about ¾ full. Bake for 20–22 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.