Instructions
- Preheat oven to 375 F. Line muffin tins with paper muffin liners.
- Beat together 1/2 cup butter, white sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree.
- Sift together the flour, spices, salt, baking powder, and baking soda. Add to the wet ingredients, and stir until incorporated.
- Bake until golden, about 25 minutes. Cool in pans for 5 minutes before removing to cool completely on a wire rack.
