Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 340g pumpkin puree
  • 110ml neutral oil (avocado or canola)
  • 2 large eggs
  • 60ml buttermilk
  • 80ml maple syrup
  • 100g packed brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick spray.
  2. In a large bowl, whisk together 250g flour, 1 tsp baking powder, 1 tsp baking soda, and 0.5 tsp sea salt.
  3. Add the 2 tsp cinnamon, 1 tsp ginger, 0.25 tsp nutmeg, and 0.25 tsp cloves, whisking until the flour is a pale tan color.
  4. In a separate bowl, beat 2 large eggs with 100g brown sugar and 80ml maple syrup.
  5. Whisk in 110ml neutral oil and 60ml buttermilk until the mixture looks smooth and glossy.
  6. Fold in 340g pumpkin puree until fully incorporated.
  7. Pour the wet ingredients into the dry ingredients.
  8. Gently fold with a spatula until just combined and no dry pockets remain.
  9. Scoop the batter into the prepared tin, filling each about 3/4 full.
  10. Bake for 20 minutes until the tops spring back when touched.
  11. Let cool in the tin for 5 minutes until the edges pull away slightly before moving to a wire rack.