Perfect Pumpkin Muffins (5BoysBaker)

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 6 tablespoons salted butter, at room temperature
• 1 1/3 cups packed light brown sugar
• 2 large eggs
• 1 1/3 cups canned pumpkin purée
• 2 teaspoons vanilla extract

---

INSTRUCTIONS

1.  Arrange a rack in the middle of the oven and  preheat to 350°F. Line a 12-cup standard muffin tin with paper liners (or you can spray with cooking spray instead).
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
3. In the bowl of a stand mixer, mix the butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the pumpkin and vanilla extract and mix until well combined.
4. Add the flour mixture and beat on low speed until just combined. Do not overmix! Divide the batter evenly among the muffin wells (they will be at least 3/4 full).
5. Bake until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
6.  Let the muffins cool 10 minutes before removing from the pan.  (If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed.) Serve warm or at room temperature.