# Components:
→ 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 cavity.
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 combined.
03 - In a separate medium bowl, whisk pumpkin purée, packed light brown sugar, granulated sugar, vegetable oil or melted coconut oil, eggs, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and gently mix with a spatula until just combined. Avoid overmixing.
05 - Divide batter evenly into prepared muffin tin, filling each cup about three-quarters full.
06 - Sprinkle tops with turbinado sugar and a generous pinch of flaky sea salt.
07 - Bake in the center of the oven for 20 to 22 minutes, or until a toothpick inserted into a muffin comes out clean.
08 - Allow muffins to cool in the pan for five minutes, then transfer to a wire rack to cool completely before serving.
