Pumpkin Muffins with Cardamom and Ginger

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, cardamom, and ginger until evenly combined. This ensures the spices and leavening are well distributed for even flavor.
In a separate bowl, combine the pumpkin puree, vegetable oil (or melted butter), and eggs. Whisk until the mixture is smooth, slightly thickened, and fragrant with the spices from the eggs and pumpkin.
Pour the wet mixture into the dry ingredients, then gently fold everything together with a spatula until just combined. The batter will be thick but moist, with no streaks of flour remaining.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This helps the muffins rise nicely and develop a domed top.
Bake in the oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should be slightly cracked and fragrant.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. The aroma of spices and pumpkin will fill your kitchen as they cool.
Once cooled, enjoy these moist, aromatic pumpkin muffins with a cup of tea or coffee. The spiced crumb and tender texture make each bite comforting.