Perfect Pumpkin muffins

By Shawn

Ingredients

• Ingredients
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 1 1/3 cups light brown sugar
• 2 large eggs
• 1 1/3 cups pumpkin purée
• 1 teaspoon vanilla extract

Details

Adapted from thekitchn.com

Preparation

Step 1

Prep and preheat: Heat the oven to 350°F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
Add the eggs: Add the eggs one at a time, beating after each addition until combined.
Add the pumpkin purée: Mix in the pumpkin purée and vanilla extract.
Add the dry ingredients: Stir in the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter: Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
Bake the muffins: Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
Cool the muffins: Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.
Recipe Notes

Leftover muffins can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300°F, or for a few minutes in the microwave).