Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ teaspoon vanilla extract
  • ½ cup walnuts or pecans, chopped (optional)
  • ½ cup chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix!
  5. Gently fold in nuts or chocolate chips if desired.
  6. Spoon the batter into the prepared muffin tin, filling each muffin cup about ¾ full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.