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Line a muffin pan with paper liners. In a large bowl, whisk together the 1 1/2 cups flour and 1 1/4 cups sugar. Stir in the 4 tablespoons baking powder, 1 teaspoon baking soda, 1/4 teaspoon cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1 tablespoon salt until everything is evenly combined.
In a separate, medium bowl, whisk the 1 cup pumpkin, 1/3 cup vegetable oil, and 2 large eggs until smooth.
Per serving
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Stir the ingredients together until they're *just* blended. Be careful not to overmix; a few streaks of flour are fine. Overmixing develops the gluten too much, which can lead to tough muffins.
Spoon the batter into the prepared muffin liners, filling each one about two-thirds full.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
