📖 Instructions

1. Preheat your oven to 375°F (190°C). Get that oven nice and toasty! Line a 12-cup muffin tin with paper liners or grease it well. I prefer liners—easier cleanup. Ain't nobody got time for scrubbin'.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there aren't any clumps. Clumps are the enemy of a good muffin.
3. In a separate bowl, combine the pumpkin puree, oil, eggs, and vanilla extract. Whisk until smooth. I usually use canned pumpkin puree, but if you’re feeling ambitious, you can roast your own pumpkin. Just be aware, that’s a commitment. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Overmixing leads to tough muffins, and nobody wants tough muffins. Think of it like a gentle hug, not a wrestling match.
4. Fold in any desired add-ins, like chocolate chips, chopped nuts, or dried cranberries. Don’t go overboard, though. You want to taste the pumpkin and spices, not just a mouthful of chocolate. Fill each muffin cup about 2/3 full. This gives them room to rise without overflowing.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them. Ovens can be fickle things. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy bottoms.
6. Enjoy! These muffins are best enjoyed warm, fresh from the oven. But they're also delicious the next day (if they last that long!). Store them in an airtight container at room temperature for up to 3 days.