1 1/2 cups all-purpose flour
One cup brown sugar
One teaspoons baking powder
1/4 teaspoon salt
One teaspoon pumpkin spice
1 cup pumpkin puree
One large egg
1/4 cup vegetable oil.
One teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/4 cup milk or heavy cream


Preheat oven to 350°F. Line one twelve count muffin sheet with paper muffin cups or foil liners. Mix flour, sugar, baking powder, pumpkin spice, and salt in a large bowl. Mix pumpkin puree, egg, melted butter, vanilla extract, and milk in a medium bowl. Stir pumpkin mixture into dry ingredients until blended (do not overmix).
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to a cooling rack to cool.