Peppy Pumpkin Muffins

• 1 12 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 12 teaspoons cinnamon
• 1 teaspoon ground ginger
• 12 teaspoon nutmeg
• 14 teaspoon ground cloves
• 4 tablespoons unsalted butter, at room temperature
• 12 cup brown sugar
• 1 large egg
• 1 tablespoon canola oil
• 12 cup milk (I use 1% low-fat milk)
• 12 cup pumpkin puree (not pumpkin pie filling)
• 14 cup pumpkin seeds

1. Preheat oven to 350F Grease or line 24 mini muffin cups or 12 standard size muffin cups.
2. Sift together flour, baking powder, salt and spices.
3. In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest).
4. Beat in egg, oil, milk and pumpkin puree until well mixed.
5. Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
6. Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
7. Bake for 15-17 minutes till muffins pass the pick test.
8. Let cool in pans 5 minutes before removing to rack to cool completely.

flour, baking powder, salt, cinnamon, ground ginger, nutmeg, ground cloves, unsalted butter, brown sugar, egg, canola oil, milk, pumpkin puree, pumpkin seeds

Taken from www.food.com/recipe/peppy-pumpkin-muffins-442203 (may not work)