Anitas Pumpkin Muffins

1 3/4 cups all-purpose flour

1 tsp baking soda

3 tsps ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp nutmeg

1 tsps ground ginger

1/2 tsp salt

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 1/2 cups pumpkin puree

2 eggs

1/4 cup milk

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with liners.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves allspice, nutmeg, ginger, salt and sugars.

In a medium bowl, whisk together oil, pumpkin puree, eggs, and milk.

Pour wet ingredients into dry ingredients and fold gently until combined with no flour pockets remaining.

Spoon batter into liners, filling them to the top.

Bake for 5 minutes at 425°F. Keeping muffins in the oven, reduce temperature to 350°F (177°C) and bake for another 20 minutes.

Cool for 5 minutes in the pan before serving.