Ingredients

• All-purpose flour - 1 and ¾ cups
• Pumpkin puree - 1 cup
• Granulated sugar - 1 cup
• Brown sugar - ½ cup
• Vegetable oil - ½ cup
• Eggs - 2 large
• Baking powder - 1 teaspoon
• Baking soda - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Ground ginger - ½ teaspoon
• Salt - ½ teaspoon
• Vanilla extract - 1 teaspoon
• Milk - ¼ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.

2. 2.

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

3. 3.

   In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.

4. 4.

   Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

5. 5.

   Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. 6.

   Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

7. 7.

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

Nutritional Facts