# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
→ Wet Ingredients
08 - 1 cup pumpkin purée (not pumpkin pie filling)
09 - 3/4 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
→ Add-Ins
14 - 1 cup white chocolate chunks or chips
# Steps to Follow:
01 - Preheat oven to 350°F. Line all twelve wells of a standard muffin tin with paper liners.
02 - In a medium bowl, thoroughly whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
03 - In a separate large bowl, whisk pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until uniform and smooth.
04 - Add the dry mixture to the wet ingredients. Using a spatula, fold gently until just combined; avoid overmixing.
05 - Fold in white chocolate chunks, reserving a few pieces for topping if desired.
06 - Evenly divide batter among muffin liners, filling each cup about three-quarters full. Place reserved chocolate chunks on top.
07 - Bake on the center rack for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges cleanly.
08 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before serving.
