Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and clove. This creates an even spice and leavening blend.
In a separate bowl, mix the pumpkin puree, brown sugar, oil, eggs, and milk until the mixture is smooth and slightly frothy—this should take about a minute and fill the bowl with a warm, inviting aroma.
Pour the wet mixture into the dry ingredients, then gently fold with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy but well incorporated.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Use an ice cream scoop for even portions and a clean, rounded top.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. Fill your kitchen with the comforting scent of spices and baked pumpkin.
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—this helps set their crumb and prevents sogginess.
Once cooled, enjoy these soft, moist muffins warm or at room temperature. They’re best eaten within a couple of days for maximum freshness and flavor.
