Moist and fluffy spiced pumpkin muffins made with warm fall spices, perfect for breakfast or a cozy snack.

Scale

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

5. Divide batter evenly among the muffin cups, filling about 3/4 full.

6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For extra texture, stir in 1/2 cup chopped pecans or chocolate chips before baking.

These muffins keep well at room temperature for up to 3 days or can be frozen for longer storage.