Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) neutral oil
  • 2 large (100g) eggs
  • 1/4 cup (60ml) melted butter
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Stir in the brown sugar, breaking up any large clumps with your whisk until the mixture is a uniform, sandy color.
  2. Create a well in the center of the dry ingredients. Pour in the pumpkin puree, oil, melted butter, eggs, and vanilla. Using a rubber spatula, gently fold the mixture together. Stop the moment you see no more streaks of dry flour; the batter should be thick, velvety, and slightly lumpy.
  3. Divide the batter evenly among the 12 lined muffin cups, filling each about 3/4 full. Bake for 18–22 minutes. Use a toothpick to check for doneness—it should come out clean or with a few moist crumbs.