# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 ½ teaspoons ground cinnamon
07 - ½ teaspoon ground nutmeg
08 - ¼ teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - ⅔ cup packed brown sugar
11 - ⅓ cup vegetable oil
12 - 2 large eggs
13 - ⅓ cup whole milk
14 - ¼ cup molasses
15 - 1 teaspoon vanilla extract
→ Optional Topping
16 - 2 tablespoons turbinado sugar or raw sugar
# Directions:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly blended.
03 - In a separate bowl, thoroughly whisk pumpkin puree, brown sugar, vegetable oil, eggs, milk, molasses, and vanilla extract until smooth and homogenous.
04 - Add wet mixture to dry ingredients. Fold gently with a spatula until just combined. Avoid overmixing for tender muffins.
05 - Evenly distribute batter among prepared muffin cups. Optionally, sprinkle turbinado or raw sugar over the surface for added crunch.
06 - Place muffin tin in the oven and bake for 20 to 22 minutes, until a toothpick inserted into the center emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
