Ingredients 
2 cups all-purpose flour
1 1/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp Kosher salt
2 eggs
3/4 cup vegetable oil
1 tsp vanilla
3 cups of homemade pumpkin puree or 1 large can of pure pumpkin


Directions 
Preheat oven to 300C.
Set the muffin paper cups on the 12 muffin tin.
Whisk together flour, sugar, baking soda, ginger, cloves, cinnamon and salt in one bowl.
In a separate bowl, beat together eggs, oil and vanilla.
Add the pumpkin puree to the wet mix.
Add to dry ingredients, mixing slowly.
Bake for 30 minutes.

Set the batter into the muffin cups (greased with oil spray). 


Put the marshmallows on the top and press halfway down with a knife. Swirl the top to close it.


Then you can add almonds fro a crunchy topping.


They puff up when they're done.


Enjoy!