# Ingredients:
→ 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 brown sugar
12 - 1/4 cup granulated sugar
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
15 - 1/4 cup milk, dairy or plant-based
→ Decorations
16 - 1/2 cup mini chocolate chips or melted dark chocolate
17 - Small green candies or pumpkin seeds (optional, for stems)
# Directions:
01 - Set oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate bowl, whisk pumpkin puree, vegetable oil or melted coconut oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until the mixture is thoroughly blended and smooth.
04 - Gently add the wet ingredients into the bowl of dry ingredients, stirring only until the batter is just incorporated. Avoid overmixing to ensure a light texture.
05 - Portion the batter evenly among the prepared muffin cups, filling each to about three-quarters full.
06 - Place the tin on the center rack and bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
07 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack and cool completely to room temperature.
08 - When cooled, use melted chocolate or mini chocolate chips to create jack-o'-lantern faces atop the muffins. Optionally add green candies or pumpkin seeds as decorative stems.
