• 2 cups all purpose flour
• 3/4 cup firmly packed brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• dash ground nutmeg
• 1 cup canned pumpkin
• 1/3 cup (5 1/3 tbs) unsalted butter, melted and cooled
• 2 large eggs room temp
• 1/4 cup milk room temp
• 2 tsp vanilla extract

Preheat oven to 400.

Lightly butter (or PAM or use those paper liners!!) muffin tins.

STIR together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl.

In another bowl, stir together the pumpkin, butter, eggs, milk, and vanilla until blended.

Make a well in the center of the dry ingredients. ADD the liquid ingredients and stir just to combine.

SPOON mixture into prepared muffin cups (2/3 full).

BAKE for 15 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Remove and let cool.