# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 cup pumpkin purée
14 - 1/4 cup whole milk
15 - 1 teaspoon vanilla extract
→ Add-ins
16 - 1/2 cup candied ginger, finely chopped
# Steps to Follow:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined.
03 - In a large bowl, whisk granulated sugar and light brown sugar with vegetable oil until smooth. Add eggs one at a time, whisking well after each addition. Stir in pumpkin purée, whole milk, and vanilla extract until fully incorporated.
04 - Gently fold the dry mixture into the wet ingredients using a spatula until just combined. Avoid overmixing to maintain muffin tenderness.
05 - Add finely chopped candied ginger to the batter and fold in until evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Place the muffin tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the baking tin for 5 minutes, then transfer them to a wire rack to cool completely.
