# What You'll Need:
→ 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. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until blended.
03 - In a separate bowl, whisk together pumpkin puree, brown sugar, vegetable oil, eggs, milk, molasses, and vanilla extract until smooth and well combined.
04 - Fold the wet mixture into the dry ingredients gently until just incorporated, being careful not to overmix.
05 - Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar if desired.
06 - Bake on the center rack for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
