Pumpkin Muffins

We had some leftover pumpkin in the fridge that needed to be used, so this morning I made these pumpkin muffins. Bart states they are "the best pumpkin muffins ever!" The recipe is from King Arthur Flour's Whole Grain Baking.

2 cups (8 ounces) whole wheat flour (I used whole wheat pastry flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (4 ounces, 1 stick) unsalted butter
1 cup (7 1/2 ounces) packed light or dark brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (9 1/2 ounces) canned pumpkin
3/4 cup (3 ounces) chopped nuts
3/4 cup (4 1/2 ounces) raisins, dried cranberries, or chocolate chips (I used chocolate chips, of course)

Preheat the oven to 375. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl (I used my Kitchen-Aid stand mixer) until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl after each addition. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, cranberries or chips.

Scoop batter into muffin cups sprayed with Baker's Joy. Each muffin cup will be very full. Bake until muffins are done--about 18 minutes. Remove from the oven and cool on a rack for up to 5 minutes before removing the muffins from the pan.

Makes 12 muffins.