Another pumpkin recipe for Fall!

Pumpkin Muffins
Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ tsp. cinnamon
½ tsp. ginger
1/8 tsp. nutmeg
pinch of allspice
1 stick (8 tbsp.) unsalted butter, at room temperature
½ cup sugar
¼ cup (packed) light brown sugar
2 large eggs
½ tsp. vanilla extract
¾ cup canned unsweetened pumpkin puree
¼ cup buttermilk

Directions:
Center a rack in the oven and preheat the oven to 400°. Line a muffin pan with 12 paper liners. Set aside. Whisk together the flour, baking powder, baking soda, salt and spices. Beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop mixing early and stir any remaining dry ingredients into the batter using a rubber spatula. Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.

I found this recipe on Annie's Eats and modified it slightly for our taste. I left out the nuts and raisins. Had some batter leftover after making 12 muffins so I made about 6-7 mini muffins as well. Her muffin pan must make bigger muffins than mine!