Pumpkin Muffins
Ingredients:
| 1½ | cups all-purpose flour |
| ¾ | teaspoon cinnamon |
| ½ | teaspoon each ginger, nutmeg |
| ¼ | teaspoon each allspice, clove, cardamom |
| 1 | teaspoon baking powder |
| ½ | teaspoon baking soda |
| ½ | teaspoon salt |
| 15- | ounce can pumpkin purée |
| ½ | cup packed light brown sugar |
| ½ | cup granulated sugar |
| ½ | cup vegetable oil |
| ¼ | cup whole milk |
| 2 | large eggs |
| 1 | teaspoon vanilla extract |
| coarse sugar | |
Preheat oven to 425° F. Line a 12‑muffin tin with cupcake liners. Stir together flour, spices, baking powder, baking soda, and salt. In another bowl, whisk together pumpkin, sugars, oil, milk, eggs, and vanilla.
Fold the dry ingredients into the wet ingredients. Mix until just combined. Distribute the batter evenly into the muffin liners. Sprinkle coarse sugar over the tops.
Bake for 5 minutes at 425° F, then reduce heat to 350° F. Bake for an additional 15 to 17 minutes until a toothpick inserted near the center comes out clean. Remove muffins from the tin and let cool completely.