Ingredients

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

Instructions

1. 1.

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

2. 2.

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

3. 3.

   In a large bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

4. 4.

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

5. 5.

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

6. 6.

   Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. 7.

   Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutritional Facts