Ingredients:

  • 2 cups (250g) all-purpose flour (plain flour)
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups (340g) granulated sugar (caster sugar)
  • 1/2 cup (100g) vegetable oil (sunflower oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (canned or homemade)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (milk, dark, or semi-sweet) (optional)

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease the tin well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate medium bowl, whisk together the sugar, oil, eggs, and vanilla extract.
  4. Stir in the pumpkin puree until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix! (A few lumps are okay.)
  6. If using, gently fold in the chopped nuts or chocolate chips.
  7. Fill each muffin liner about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.