Pumpkin Muffins


1 3/4 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 ground nutmeg
2 large eggs
1 15 oz can pumpkin puree
1/2 cup melted butter
1 tbsp whole milk
1 tsp vanilla extract


Preheat oven to 375F. Line a muffin pan with paper liners or use nonstick spray.

Combine flour, sugar, brown sugar, baking soda, baking powder, salt and spices. Whisk to combine and set aside.

Combine eggs, pumpkin, butter, milk, and vanilla extract in a separate bowl. Whisk to combine, then pour into dry ingredients and fold in to combine. Make sure there are no dry pieces left.

Scoop into muffin pans and bake for 22-24 minutes, or until toothpick inserted comes out clean. Let cool for 5 minutes before removing from pan.

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