When making pie is too much and muffins are just easier. 🎃

Ingredients

• 2 cups all-purpose flour
• 0.75 cup light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon cloves
• 0.25 teaspoon salt
• 1 cup canned pumpkin puree (not pie filling!)
• 0.5 cup butter, melted
• 2 large eggs

Directions

1. Preheat oven to 350°F.
2. Mix everything together.
3. Spoon into a muffin tin lined with paper or silicone cups.
4. Bake for 20-25 minutes, or until a toothpick comes clean.

Notes

• 1 (15 oz) can of pumpkin puree is about 1.5 cups.
• Top with nuts, streusel, or cream cheese frosting.