1 3/4 cups all-purpose flour

1 cup pumpkin puree

3/4 cup brown sugar

1/2 cup vegetable oil

2 eggs

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

Preheat & Prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease with nonstick spray.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients: In a separate bowl, whisk together pumpkin puree, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
Combine: Gradually fold dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Fill Muffin Cups: Divide the batter evenly among muffin cups, filling each about ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Chip Pumpkin Muffins: Add ½ cup chocolate chips for a sweet twist.

Nutty Pumpkin Muffins: Mix in ½ cup chopped walnuts or pecans for crunch.

Healthier Option: Use ½ whole wheat flour and reduce sugar slightly.

Gluten-Free Option: Substitute with a gluten-free flour blend.

Maple Glaze: Drizzle with a simple maple glaze for extra flavor.