Directions for Pumpkin Muffins:

1. Preheat oven to 375 degrees F. As the oven is preheating, add cupcake liners to 8 serving pan(I use 2 four cup pans) and set aside
2. Mix flour, baking powder, salt, nutmeg, cinnamon, and cloves using a large mixing bowl or Kitchenaid mixer.
3. Slowly add the butter, white sugar, brown sugar, all spices, and pumpkin to the dry ingredients, mixing at medium speed until well blended.
4. Slowly add in the eggs, one at a time. Mix until everything is thoroughly combined. Stop halfway through and scrape sides with a spatula to ensure there aren’t pockets of ingredients at the bottom of the bowl. When finished, the batter should be smooth.
5. Get your muffin tin and fill each muffin cup until they are about ¾ full. Do not overfill.
6. Place in oven and bake for 25 – 30 minutes. Test with a toothpick to make sure the centers are cooked (the toothpick should come out clean).
7. Remove the muffins from the pan and place them on a cooling rack to cool. Make sure all muffins are cool before icing (if desired).

Directions for Glaze (optional):

1. Mix the cream cheese and powdered sugar on low speed using a mixing bowl (or Kitchenaid mixture bowl). Make sure to mix until smooth.
2. Slowly add the milk and vanilla extract and beat until smooth and creamy.
3. Once the muffins are completely cool, drizzle the glaze on the tops of the muffins. Store any leftovers in the refrigerator.