# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
→ Wet Ingredients
09 - 1 cup canned pumpkin purée
10 - 2/3 cup packed light brown sugar
11 - 1/3 cup granulated sugar
12 - 1/2 cup vegetable oil or melted coconut oil
13 - 2 large eggs
14 - 1 teaspoon pure vanilla extract
→ Topping
15 - 1 tablespoon turbinado sugar (optional)
16 - 1 teaspoon flaky sea salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
03 - In a medium bowl, whisk pumpkin purée, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth and homogenous.
04 - Pour the wet mixture into the dry mixture. Use a spatula to gently fold until just combined, avoiding overmixing.
05 - Divide batter evenly into muffin tin, filling each cup approximately three-quarters full.
06 - Sprinkle each muffin with turbinado sugar (if desired) and a generous pinch of flaky sea salt.
07 - Place muffin tin in oven and bake for 20–22 minutes, until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to wire rack and cool completely.
