# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup light brown sugar, packed
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Wet Ingredients
10 - 1 1/4 cups pumpkin purée (not pumpkin pie filling)
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 teaspoon vanilla extract
→ Optional Add-Ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/3 cup raisins or chopped crystallized ginger
# Directions:
01 - Heat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each compartment.
02 - In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until fully incorporated.
03 - In a separate medium bowl, whisk pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and unified.
04 - Pour the wet mixture into the dry ingredients. Using a spatula, gently stir until the batter forms; avoid overmixing to preserve tenderness.
05 - Fold in chopped nuts or raisins, if desired, until just distributed throughout the batter.
06 - Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
07 - Place tin in oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer them to a wire rack and allow to cool completely.
