Ingredients

• all-purpose flour - 1 and ¾ cups
• baking soda - 1 teaspoon
• ground cinnamon - 1 and ½ teaspoons
• ground nutmeg - ½ teaspoon
• ground ginger - ½ teaspoon
• ground cloves - ¼ teaspoon
• salt - ½ teaspoon
• canned pumpkin puree - 1 cup
• granulated sugar - ¾ cup
• light brown sugar - ½ cup
• vegetable oil - ½ cup
• eggs - 2 large
• vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

3. 3.

   In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil.

4. 4.

   Add the eggs and vanilla extract to the wet ingredients and mix until smooth.

5. 5.

   Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. 6.

   Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. 7.

   Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Facts