Ingredients:

  • 1.5 cups canned pumpkin puree
  • 2 large eggs
  • 0.5 cup neutral oil
  • 1 tsp vanilla extract
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, neutral oil, vanilla extract, granulated sugar, and brown sugar until the mixture is smooth and the sugars begin to dissolve.
  3. Sift the all-purpose flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves directly over the wet mixture.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet base using a J-motion. Stop immediately once no white streaks of flour remain; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling them nearly to the brim to encourage high domes.
  6. Place the tin in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  7. Cool the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.