Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves. Smell the spices to ensure they are fresh and aromatic.
In a separate bowl, combine the pumpkin puree, brown sugar, eggs, and vegetable oil. Whisk until the mixture is smooth, slightly frothy, and fragrant with warm spices.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the batter with a spatula until just combined, avoiding overmixing. The batter should be thick and slightly sticky but well incorporated.
Divide the batter evenly into the muffin cups, filling each about three-quarters full. Tap the tin lightly on the counter to settle the batter and release any air bubbles.
Bake in the preheated oven for 20-22 minutes. The muffins will turn a golden brown on top, smell warmly spiced, and feel springy to the touch. Insert a toothpick into the center; it should come out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps set the crumb and prevents sogginess.
Once cooled, enjoy these cozy muffins warm or at room temperature. For extra indulgence, serve with a pat of butter or cream cheese spread. They’re perfect for breakfast or a comforting snack anytime.
