PUMPKIN MUFFINS

3 cups all purpose flour 
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons ground ginger 
1 teaspoon freshly grated nutmeg 
1/2 teaspoon ground cloves 
1/2 teaspoon baking powder 
12 tablespoons unsalted butter 
3 cups light brown sugar 
4 large eggs 
2 cups fresh or canned pumpkin puree (unsweetened)
2 teaspoons vanilla extract 
2/3 cups whole milk 

Directions
Preheat oven to 350 degrees.
Line and spray muffin tin with bakers release spray.
Sift flour, cinnamon, baking soda, salt, ginger,
nutmeg, cloves, and baking powder.
In a large bowl, beat butter till creamy.
Gradually add sugar, beating 4 minutes.
Beat in eggs one at a time, then beat in the pumpkin puree.
Stir the vanilla into the milk.
Beat in the dry ingredients alternating with the
milk mixture.
Scoop the batter into the muffin tin with an ice cream scoop
and sprinkle the tops generously with brown sugar
bake 30 minutes
or until toothpick inserted comes out clean.