Pumpkin Mini Muffins

• Paper baking cups
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 (15-ounce) can pumpkin puree
• 3/4 cup firmly packed light brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 3/4 cup vegetable oil

1. Preheat oven to 350u0b0. Place paper baking cups into miniature muffin pans.
2. Combine flour and next 7 ingredients in a medium bowl.
3. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.
4. Bake, in batches, 15 to 17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely.
5. Spread Maple-Cream Cheese Frosting over tops of muffins.

baking cups, flour, baking soda, ground cinnamon, salt, ground nutmeg, ground ginger, ground allspice, ground cloves, pumpkin puree, brown sugar, sugar, eggs, vegetable oil

Taken from www.myrecipes.com/recipe/pumpkin-mini-muffins (may not work)