Preheat your oven to 350℉ (175℃). Line a 12-cup muffin pan with muffin liners or spray the wells with cooking spray to prevent sticking. This setup helps the muffins release easily after baking.

In a large bowl, combine the canned pumpkin, eggs, avocado oil (or another neutral oil), vanilla extract, and granulated sugar. Whisk or beat together until the mixture is smooth and creamy.

In a separate medium bowl, sift together the flour, baking powder, baking soda, sea salt, ground ginger, ground cloves, and ground cinnamon. This ensures the leaveners and spices are evenly distributed for a perfectly spiced muffin.

Add the sifted dry ingredients from Step 3 to the wet ingredients from Step 2. Gently stir or fold the mixture together until just incorporated. Be careful not to overmix—this keeps the muffins tender.

Gently stir the chopped walnuts and white chocolate chips into the batter until they are evenly dispersed. I like to reserve a few white chocolate chips to sprinkle on top of each muffin before baking—it makes them look extra inviting!

Use a 1/4 cup measuring cup or an ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin springs back to the touch.

Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to finish cooling completely. Store cooled muffins in an airtight container at room temperature for up to 3 days.