Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

Step 2: Mix the Wet Ingredients

• In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

Step 3: Combine Dry Ingredients

• In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.

Step 4: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Fill the Muffin Tin

• Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Step 6: Bake the Muffins

• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and Serve

• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.