# Components:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ tsp ground nutmeg
07 - ¼ tsp ground cloves
→ Wet Ingredients
08 - 1 cup (210 g) pumpkin purée (not pumpkin pie filling)
09 - ¾ cup (150 g) granulated sugar
10 - ½ cup (110 g) packed light brown sugar
11 - ½ cup (120 ml) vegetable oil
12 - 2 large eggs
13 - 1 tsp pure vanilla extract
→ Add-Ins
14 - 1 cup (170 g) white chocolate chunks or chips
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
03 - In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
04 - Add dry ingredients to wet ingredients. Stir gently with a spatula until just combined—do not overmix.
05 - Fold in white chocolate chunks, reserving a few for topping if desired.
06 - Divide batter evenly among muffin cups, filling each about ¾ full. Top with reserved chocolate chunks.
07 - Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
