These pumpkin muffins are soft, warmly spiced, and easy to make with simple pantry ingredients. They are perfect for breakfast, snacking, or an autumn treat.
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For extra flavor, add chocolate chips or chopped walnuts to the batter. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.