- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 6 tablespoons unsalted butter
- 1⅓ cups light brown sugar
- 2 large eggs
- 1⅓ cups pumpkin purée
- 1 teaspoon vanilla extract
- 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 ¾ 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.