📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This prevents sticking, which is key to a successful muffin adventure.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt. Make sure to get all the clumps out. Lumps in the flour can lead to uneven baking.
3. In a separate bowl, whisk together 1 cup pumpkin puree, ¾ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. The pumpkin puree should be smooth and not too watery. If it seems watery, drain it slightly before using.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to tough muffins. Remember, gentle is the name of the game!
5. Fill each muffin cup about two-thirds full with batter. This allows the muffins to rise properly without overflowing. A cookie scoop works great for this!
6. Optional: Sprinkle the tops of the muffins with a streusel topping made from ¼ cup all-purpose flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter, cut into small pieces. Mix with your fingers until crumbly. This adds a nice texture and sweetness.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes. Ovens can vary, so it's better to be safe than sorry!
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to eat them immediately! Letting them cool slightly helps them retain their shape and moisture.
9. Enjoy your delicious, homemade pumpkin spice muffins with a warm cup of coffee or tea! These are best enjoyed fresh but can be stored in an airtight container for up to 3 days.