Step 1

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Step 2

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Step 3

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Step 4

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Step 5

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Step 6

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Step 7

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Step 8

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Step 9

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.