1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners. For best results, line only every other cavity in the muffin tin to allow more space around each muffin as it bakes. This will result in higher, more evenly domed muffin tops. If using this method, you will bake the muffins in two batches of 6 muffins each.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Whisk to combine and set aside.
3. In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable (canola) oil, pumpkin puree, yogurt, eggs and vanilla. The mixture should be smooth.
4. Add the dry ingredients to the pumpkin mixture and use a large spatula or wooden spoon to gently fold the ingredients together, being careful not to over mix the batter. Stop when a few streaks of flour remain in the bowl. The batter will look a bit lumpy.
5. Use a large cookie scoop or measuring cup to transfer the batter to the prepared muffin pan. Fill the liners almost to the top but do not allow the batter to overflow.
6. Bake each batch in the center of the oven at 400°F for 5 to 6 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for another 8 to 10 minutes. The muffins are done when the centers are set and a toothpick inserted in the middle comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
7. Remove the muffin tin from the oven and set on a cooling rack. Allow the muffins to cool in the tin for 5 to 10 minutes and then carefully transfer them to a wire rack to continue cooling. Allow the muffin tin to cool completely before baking the second batch.

**Note: If baking in two batches, don’t forget to heat the oven to 400°F again before baking the second batch.