Ingredients:
- 2 cups All-Purpose Flour (Sifted)
- 1 cup Granulated Sugar
- 1/2 cup packed Light Brown Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Clove (Optional)
- 1 ¾ cups Canned Pumpkin Puree (100% pumpkin, not pie filling)
- 1/2 cup Vegetable Oil
- 2 Large Eggs (Room temperature)
- 1 teaspoon Vanilla Extract
Instructions:
- Preheat oven to 400°F (200°C). Line the muffin tin with paper liners.
- In the first large bowl, vigorously whisk together the flour, both sugars (granulated and brown), baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, clove). Whisk for 30 seconds to ensure the leaveners and spices are evenly distributed.
- In the second large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until completely uniform and pale orange. Do not over-aerate.
- Pour the entire contents of the wet bowl into the center of the dry ingredients bowl.
- Using a rubber spatula, fold the ingredients together just until no streaks of dry flour remain. STOP immediately once combined. A few lumps are acceptable; overmixing will result in tough, rubbery muffins.
- Using a scoop, distribute the batter evenly among the 12 lined muffin cups, filling each approximately two-thirds to three-quarters full.
- Place the tin into the preheated 400°F (200°C) oven and bake for 5 minutes. (This initial blast of heat helps create a beautiful, domed top.)
- Keeping the muffins in the oven, reduce the temperature to 350°F (175°C). Continue baking for another 17–20 minutes.
- Muffins are done when they spring back lightly to the touch, or when a wooden skewer inserted into the center comes out clean (a few moist crumbs are acceptable, but no raw batter).
- Remove the tin from the oven and let the muffins rest in the tin for 5 minutes. Transfer them to a wire rack to cool completely.