Easy Pumpkin Muffins

• 1 15-oz (425g) can pure pumpkin puree
• ½ cup (100g) white sugar
• ¼ cup (55g) brown sugar
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• 2 tsp vanilla extract
• ½ cup (120ml) vegetable oil
• 2 eggs, lightly beaten
• 1¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp fine salt (heaping)
• ½ cup (90g) chocolate chips (optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place 12 paper liners into a standard muffin baking pan.

2. 2

   Combine the first 9 ingredients in a large bowl and whisk until well incorporated. Then add the eggs and whisk them in gently, incorporating them well, but without whipping too much air into the batter once the eggs are added.

3. 3

   Measure the flour by spooning it gently into your measuring cup and leveling off with a butter knife without compressing the flour, then add it to a small bowl. Add the baking soda and salt to the flour and mix them in. Sift your flour mixture into your pumpkin mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. Divide the batter evenly between the muffin cups.

4. 4

   Bake in the preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375°F (190°C) and bake for about 15 minutes more. The total baking time is typically between 20–22 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it (moist crumbs are fine). Remove from the oven and allow the muffins to cool for about 3 minutes before enjoying!