1. Prep and preheat: Heat the oven to 350 F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.

3. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.

4. Add the eggs: Add the eggs one at a time, beating after each addition until combined.

5. Add the pumpkin puree: Mix in the pumpkin purée and vanilla extract.

6. Add the dry ingredients: Stir in the dry ingredients, mixing until just combined. Do not over-mix.

7. Divide the batter: Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.

8. Bake the muffins: Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.

9. Cool the muffins: Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.

Recipe notes: Leftover muffins can be kept in an airtight container at room temperature for four to five days, or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300 F or for a few minutes in the microwave).

(Kelli Dunn Foster is an assistant editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)