# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together all-purpose flour, brown sugar, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate medium bowl, whisk pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until smooth and fully blended.
04 - Pour the wet mixture into the dry ingredients. Use a spatula to fold until just incorporated, taking care not to overmix.
05 - Gently fold in chopped nuts, raisins, or crystallized ginger if desired.
06 - Evenly divide the batter among muffin cups, filling each approximately three-quarters full.
07 - Place muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then remove and transfer to a wire rack for complete cooling.
