# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 cup pumpkin purée
14 - 1/4 cup whole milk
15 - 1 teaspoon vanilla extract
→ Add-ins
16 - 1/2 cup candied ginger, finely chopped
# Directions:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves until evenly combined.
03 - In a large mixing bowl, whisk granulated sugar and light brown sugar together with vegetable oil until smooth. Add eggs one at a time, whisking thoroughly after each addition. Stir in pumpkin purée, whole milk, and vanilla extract until the mixture is homogeneous.
04 - Gently fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender crumb.
05 - Fold finely chopped candied ginger into the batter, distributing evenly.
06 - Divide the batter equally among the prepared muffin cups, filling each approximately three-quarters full.
07 - Place in preheated oven and bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely before serving.
