Step 1

Heat oven to 375° F and place 12 paper liners into each well of a 12-cup standard sized muffin baking pan. Set aside.

Step 2

In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, salt, cloves, and nutmeg. Stir with a whisk to break up clumps.

Step 3

In a separate smaller bowl, combine the eggs, pumpkin, oil, and vanilla extract. Stir with the same whisk until combined together well.

Step 4

Dump the wet ingredients into the dry ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain in the batter.

Step 5

Fill each muffin nearly full with pumpkin muffin batter. You want it slightly below the tops of the muffin liners. * Depending on the size of the cupcake liners/baking dish, you can get 12-15 muffins from this recipe.

Step 6

Bake the muffins for 20-22 minutes. The tops will be nicely puffy and domed and they should look done. When you touch the top lightly it should spring back up. You can also use a toothpick, inserted into the middle of a muffin, to ensure they are cooked thoroughly.

Step 7

Let the muffins cool in the pan for at least 15 minutes before transferring to a cooling rack or serving plate.