📖 Instructions

1. Preheat your oven to 375°F (190°C). Grab a 12-cup muffin tin and either grease it well or line it with paper liners. I usually go for liners, less cleanup ya know?
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Make sure you get all the clumps out!
3. In a separate bowl, whisk together 1 cup pumpkin puree (not pumpkin pie filling!), 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Really get it mixed up, you want a nice even mixture.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix! A few lumps are okay; overmixing leads to tough muffins.
5. Fill each muffin cup about 2/3 full with batter. I find an ice cream scoop works perfectly for this, keeps everything neat and even.
6. In a small bowl, mix together 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins. This gives them that beautiful, sparkly crust.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; ovens can vary!
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If you can resist eating one right away, that is! (I usually can't!)