📖 Instructions

1. Preheat your oven to 375°F (190°C). Place muffin liners in a 12-cup muffin tin or grease the tin well. This prevents sticking and makes for easier cleanup—who doesn’t love that?
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar until well combined. Ensure there are no lumps of sugar remaining; a smooth batter is key to a good muffin.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure the spices are evenly distributed—this is where the magic happens!
4. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix! A few streaks of flour are okay; they’ll disappear during baking.
5. Fill each muffin liner about 2/3 full with batter. This gives the muffins room to rise without overflowing. An ice cream scoop works great for even distribution!
6. Optional: Sprinkle the tops of the muffins with chopped walnuts or pecans for added texture and flavor. Or, for a sweeter touch, add a streusel topping.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; oven temperatures can vary, and you don’t want burnt muffins.
8. 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 becoming soggy.
9. Enjoy warm, or store in an airtight container at room temperature for up to 3 days. They’re also delicious the next day, if they last that long!