Pumpkin muffins recipe

a simple recipe for pumpkin muffins:
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Stir in the pumpkin puree, milk, and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Spoon the batter into the muffin cups, filling each about 2/3 full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your delicious homemade pumpkin muffins!Here's an approximate nutritional breakdown for one pumpkin muffin:

| Nutrient | Amount per Muffin |
|------------------------|-------------------|
| Calories | ~200 |
| Total Fat | ~8g |
| Saturated Fat | ~5g |
| Cholesterol | ~40mg |
| Sodium | ~200mg |
| Total Carbohydrates | ~30g |
| Dietary Fiber | ~1.5g |
| Sugars | ~16g |
| Protein | ~3g |

Keep in mind that these values can vary based on specific ingredients and portion sizes. It's always a good idea to check the nutritional information on specific product labels or use a nutrition calculator for precise details.

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