Pumpkin muffins

Ingredients

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

Steps

1. 1

   1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.

2. 2

   2. In a large bowl, whisk together the pumpkin purée, eggs, oil, both sugars, and vanilla until smooth and combined.

3. 3

   3. In a separate bowl, whisk together the flour, baking soda, baking powder, all spices, and salt.

4. 4

   4. Fold the dry ingredients into the wet ingredients until just combined — a few streaks are fine; do not overmix.

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 muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling before serving.