Pumpkin muffins

Fall is in the air! This time of year makes me want to don an apron and whip up some pumpkin goodies, so I recently did just that and made these delicious pumpkin muffins. The nice thing about this recipe is that I have also used it to make a pumpkin cake (really just bread in a cake like pan), since it turns out so tasty! The texture is amazing, and they are loaded with a lovely pumpkin/spice taste. I think we have a new favorite at our house!

Pumpkin muffins
1/3 cup melted butter
1 1/8 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
3/4 cup pumpkin puree
1 1/8 cup flour (I used unbleached, but I can imagine that using half wheat and half white would be good too!)
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt

Preheat your oven to 400 Fahrenheit. Put your melted butter in a bowl and cream with the sugar. Add the egg, vanilla, milk, and pumpkin to creamed ingredients. Mix until incorporated. Add the rest of the ingredients, scrapping the sides with a spatula as you go, so everything is mixed nicely.
Grease your muffin tins (this makes 14-16 large muffins or 24 small) or loaf pan. Add the mixture, smoothing it out if you are making a loaf.
Bake for 8-12 minutes for the small muffins, 12-15 for large, and 30 minutes for your loaf. If you are making a loaf, be sure to insert a toothpick into your bread to make sure it is done, since it will depend on your pan. If the dough it pretty deep, then it might take longer to bake.
Enjoy with a glass of milk!