📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. This keeps the muffins from sticking and makes cleanup a breeze! I always prefer paper liners; they just make everything easier.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt. Make sure everything is evenly distributed; you don't want a pocket of salt in one muffin!
3. In a separate bowl, whisk together 1 cup granulated sugar, ½ cup vegetable oil, 1 cup pumpkin puree, and 2 large eggs. Ensure the pumpkin puree is smooth; any lumps can affect the texture of your muffins.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough muffins. A few streaks of flour are perfectly fine.
5. Fill each muffin liner about two-thirds full. This gives the muffins room to rise without overflowing. I find using an ice cream scoop helps to distribute the batter evenly.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them! Ovens can vary, and you don't want burnt muffins.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
8. While the muffins are cooling, prepare the cream cheese frosting. In a large bowl, beat 4 ounces of softened cream cheese with ½ cup (1 stick) of softened unsalted butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature; this ensures a smooth, lump-free frosting.
9. Add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1-2 tablespoons of milk, mixing until smooth. Adjust the amount of milk to reach your desired consistency. I like my frosting a little on the thicker side, but you do you!
10. Once the muffins are completely cool, frost them generously with the cream cheese frosting. You can use a knife, a spatula, or even a piping bag for a more decorative touch. I'm all about the rustic look, so I usually just use a knife!
11. If desired, sprinkle the frosted muffins with a pinch of cinnamon or nutmeg for extra flavor and visual appeal. And there you have it—perfect pumpkin muffins!