Mini Spiced Pumpkin Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup pumpkin puree canned
• 1.5 teaspoons cinnamon 
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.5 cup brown sugar light packed
• 0.5 teaspoon nutmeg 
• 0.3 cup pumpkin seeds (pepitas)
• 0.5 teaspoon salt 
• 4 tablespoons butter unsalted at room temperature
• 1 tablespoon vegetable oil 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

1. Preheat oven to 350F. Grease 24 mini muffin cups or insert paper liners.
2. Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes.
3. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.