Pumpkin Cornmeal Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 4  eggs 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.8 cup brown sugar light
• 0.5 cup milk 
• 0.5 teaspoon salt 
• 15 ounce solid pumpkin canned
• 0.5 cup butter unsalted softened
• 1.5 cups flour whole-wheat
• 1 cup cornmeal yellow

Equipment

• bowl
• oven
• wire rack
• hand mixer
• toothpicks
• muffin tray

Directions

1. Heat oven to 350 F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
2. In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
3. Spoon the batter into the muffin pans.
4. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
5. Remove from oven and cool on a wire rack.