1-Preheat and Prep: First, preheat your oven to 400°F and line a 12-cup muffin pan with paper liners, placing them in every other cavity for better air flow. This trick helps your muffins rise tall and fluffy, enhancing that moist texture we’re aiming for.

2-Mix the Dry Ingredients: In one bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves until they’re well combined.

3-Combine the Wet Ingredients: In another bowl, whisk 2/3 cup granulated sugar, 2/3 cup packed light brown sugar, 1/2 cup vegetable oil, 3/4 cup canned pumpkin puree, 2 large eggs, 1/4 cup full-fat Greek yogurt, and 1 teaspoon vanilla extract until the mixture is smooth and creamy.

4-Bring It All Together: Gently fold the dry ingredients into the wet mixture until just combined, making sure to leave some streaks of flour to keep the muffins from getting dense. Use a large scoop or measuring cup to fill the liners almost to the top, but don’t overflow them.

5-Bake and Cool: Bake at 400°F for 5 to 6 minutes, then lower the heat to 350°F and continue for 8 to 10 minutes until a toothpick inserted in the center comes out clean or with a few crumbs. Let the muffins cool in the pan for 5 to 10 minutes before moving them to a wire rack. If you’re baking in batches, reheat the oven to 400°F first.