Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 2 tsp (4g) ground ginger
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) ground cloves
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (170g) brown sugar, packed
  • 0.25 cup (60ml) molasses
  • 0.33 cup (80ml) vegetable oil
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with nonstick spray or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until no clumps remain.
  3. Create a well in the center of the dry ingredients and add the pumpkin puree, brown sugar, molasses, oil, egg, and vanilla.
  4. Stir with a spatula until the flour is just incorporated, stopping as soon as no white streaks remain to ensure a tender crumb.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until the tops spring back gently when pressed.