# What You'll 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 light brown sugar, packed
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 the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly blended.
03 - In a separate medium mixing bowl, whisk together pumpkin purée, packed light brown sugar, granulated sugar, vegetable oil or melted coconut oil, eggs, and vanilla extract until smooth and homogeneous.
04 - Add the wet mixture into the dry ingredients. Use a spatula to gently fold together just until combined, ensuring not to overmix.
05 - Evenly divide the batter among the prepared muffin cups, filling each approximately three-quarters full.
06 - Sprinkle turbinado sugar (if using) and a generous pinch of flaky sea salt over each portion.
07 - Transfer the pan to the oven and bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then move to a wire rack to finish cooling.
