Ingredients

Preparation 15 minutes active, 25 minutes baking

Nonstick spray
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
3 to 4 tablespoons sugar
1 tablespoons chopped orange zest
1/3 cup (packed) dark brown sugar
1 cup mashed pumpkin
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
4 tablespoons ( 1/2 stick) unsalted butter, melted

Directions

Preheat oven to 400 F. Lightly spray 8 muffin cups with nonstick spray.

Combine the flour, salt, baking powder, spices, regular sugar and orange zest in a medium bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly combined.

Place the pumpkin in a second medium bowl. Add the egg, milk and vanilla and beat with a whisk or fork until smooth. Slowly pour this mixture, along with the melted butter, into the dry ingredients.

Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are moistened. Don't overmix; a few lumps are fine. Spoon the batter into the prepared muffin tins.

Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the tins and cool for 30 minutes on a wire rack. Makes 8 to 10 muffins.