Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar (packed)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 2 Large Eggs (room temperature)
  • ½ cup Vegetable Oil (or neutral oil like canola)
  • 1 cup 100% Pure Pumpkin Purée (Libby's or equivalent)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 400°F (200°C). Line the 12-cup muffin tin with paper liners.
  2. In the first large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, and all the spices until thoroughly combined and lump-free. Set aside.
  3. In the second large bowl, lightly whisk the two eggs until just broken. Add the oil, pumpkin purée, and vanilla extract. Whisk until the mixture is uniform and creamy orange.
  4. Pour the dry ingredients into the bowl with the wet ingredients.
  5. Using a rubber spatula, fold the batter together just until the flour streaks mostly disappear. Stop mixing immediately when no dry patches of flour remain to ensure a tender crumb.
  6. Use an ice cream scoop to divide the batter evenly among the 12 prepared muffin cups, filling them approximately two-thirds to three-quarters full.
  7. Place the tin in the preheated 400°F (200°C) oven for 5 minutes.
  8. Without opening the oven door, immediately reduce the temperature to 350°F (175°C). Continue baking for another 17–20 minutes.
  9. The muffins are done when a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.