Pumpkin Muffins

Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line with paper liners.

In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.

In a separate bowl, beat together the eggs, pumpkin puree, vegetable oil, milk, and water until smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix, as a few lumps are acceptable.

Fold in the chopped nuts, if using, distributing them evenly throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.