Serve these warm with spiced pumpkin butter for the perfect fall treat.
1 3⁄4 cups flour
2 tsps baking powder
1 tsps cinnamon
1/2 tsps ginger
1/4 tsps nutmeg
1/4 tsps cloves
1/4 tsps salt
6 tsps butter
1 1⁄3 cups light brown sugar
2 large eggs
1 1⁄3 cups pumpkin puree
1 tsps vanilla extract
Line a muffin pan with paper liners. Heat the oven to 350°F.
In a medium bowl combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt; set aside.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs one at a time, beating after each addition until well combined.
Beat in the pumpkin purée and vanilla extract until well combined.
Add the flour mixture and beat on low speed until just combined. Do not overmix.
Scoop the batter to the muffin pan by dividing the batter evenly among the muffin wells (they will be about 3/4 full).
Bake until the muffins are firm to the touch and a skewer inserted into the center comes out with crumbs, but not wet batter, about 18 to 22 minutes.
Let the muffins cool 10 minutes before removing from the pan. Serve warm or at room temperature