# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup light brown sugar, packed
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Wet Ingredients
10 - 1 1/4 cups pumpkin purée (not pumpkin pie filling)
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 teaspoon vanilla extract
→ Optional Add-Ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/3 cup raisins or chopped crystallized ginger
# How to Make It:
01 - Preheat oven to 350°F. Arrange paper liners in a 12-cup muffin tin or lightly grease each cavity.
02 - Combine flour, brown sugar, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a large mixing bowl. Whisk until evenly incorporated.
03 - In a separate medium bowl, whisk pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until thoroughly blended and smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined, avoiding excessive mixing.
05 - Carefully fold in chopped nuts, raisins, or crystallized ginger if desired.
06 - Distribute batter evenly among muffin cups, filling each cavity approximately three-quarters full.
07 - Bake 18 to 22 minutes or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
