Pumpkin Muffins 
:
Ingredients
– 1 1/2 cups all-purpose flour 
– 1 cup granulated sugar 
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon 
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 cup vegetable oil 
– 1 cup canned pumpkin puree
– 2 large eggs 
– 1/4 cup milk 
– 1 teaspoon vanilla extract 
– 1/2 cup chopped nuts or chocolate chips (optional) 
Preparation 
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. 
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Mix Wet Ingredients: In another bowl, combine the vegetable oil, pumpkin puree, eggs, milk, and vanilla extract. Mix until well combined.
4. Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Fold in chopped nuts or chocolate chips if using.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 
7. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy your Pumpkin Muffins warm or at room temperature! 