Pumpkin Muffin

Preheat your oven to 180°C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, Dr. Oetker Baking Powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

In a separate bowl, beat the eggs, granulated sugar, brown sugar, Dr. Oetker Vanilla Sugar, and vegetable oil until smooth. Stir in the pumpkin puree and milk until the mixture is fully incorporated.

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this will make the muffins dense.

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.