# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups whole wheat flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 1/2 cup vegetable oil or melted coconut oil
11 - 1/2 cup packed brown sugar
12 - 1/4 cup granulated sugar
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
15 - 1/4 cup milk
→ Decorations
16 - 1/2 cup mini chocolate chips or melted dark chocolate
17 - Small green candies or pumpkin seeds, optional
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
03 - In a separate large bowl, whisk together pumpkin puree, oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until homogenous and smooth.
04 - Add the wet ingredient mixture to the dry ingredients. Gently fold until just combined, taking care not to overmix.
05 - Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, decorate tops with melted chocolate or mini chocolate chips to create jack-o'-lantern faces. Add small green candies or pumpkin seeds as stems, if desired.
