Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ½ cup packed Light Brown Sugar
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves (or Allspice)
  • 1 cup Pumpkin Purée (Unsweetened, not pie filling)
  • ½ cup Neutral Oil (e.g., Canola or Vegetable)
  • 2 Large Eggs (room temperature)
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat the oven to a high temperature (220°C / 425°F). Line the 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and all spices thoroughly until uniformly blended and lump-free. Set aside.
  3. In a medium bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until completely smooth and emulsified.
  4. Pour the wet ingredients into the dry ingredients.
  5. Using a rubber spatula, gently fold the mixture until just combined. Stop mixing when there are still a few streaks of flour visible to avoid overmixing and developing tough gluten.
  6. Using an ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling them nearly full (about ¾ full) for high domes.
  7. Place the tin in the preheated 220°C (425°F) oven for exactly 5 minutes. This initial high heat blast is crucial for creating the domed top.
  8. After 5 minutes, without opening the oven door, reduce the oven temperature to 175°C (350°F).
  9. Continue baking for another 17–20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
  10. Remove the tin from the oven. Let the muffins cool in the tin for 5 minutes, then transfer them immediately to a wire rack to cool completely before serving.