Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup brown sugar, packed
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 cup unsweetened pumpkin purée
  • 1/3 cup vegetable oil
  • 2 tbsp molasses
  • 1 large egg
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with liners or grease the cups thoroughly with nonstick spray.
  2. Beat the egg in a medium bowl. Whisk in the pumpkin purée, oil, molasses, and vanilla extract until the mixture is a smooth, uniform orange brown.
  3. Sift the flour, brown sugar, ginger, cinnamon, baking soda, baking powder, and salt into a large bowl. Use a whisk to break up any clumps of brown sugar.
  4. Pour the wet ingredients into the dry mixture.
  5. Gently fold the batter together with a rubber spatula; stop as soon as the flour disappears to keep the muffins light.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake 18–22 minutes until the tops are mahogany colored and a toothpick comes out clean.
  8. Let them cool in the pan for 5 minutes before moving them to a wire rack.