Pumpkin muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/3 cup sour cream

Steps

1. 1

   1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.

2. 2

   2. In a large bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, sour cream, and vanilla until smooth and uniform.

3. 3

   3. In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

4. 4

   4. Fold the dry ingredients into the wet ingredients with a spatula until just combined — stop as soon as no dry streaks remain to keep the crumb tender.

5. 5

   5. Divide the batter evenly among the muffin cups, filling each about three-quarters full, then bake for 20–22 minutes until a toothpick inserted in the center comes out clean.

6. 6

   6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack and serve warm.