Pumpkin Spice Muffins

Preheat the oven to 375°F. Line a 12-cup muffin tin and a 6-cup muffin tin with paper liners or coat them with cooking spray.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium-size mixing bowl.

Whisk together the cooled melted butter, sugar, eggs, pumpkin puree, and vanilla in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined.

Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool in the pan for about 5 minutes, invert them onto a wire rack, and then turn them right side up on the rack to cool completely. Pumpkin Spice Muffins will keep in an airtight container at room temperature for up to 2 days, or wrap them individually in plastic and then aluminum foil and freeze them for up to 1 month.

Excerpted from Mom's Big Book of Baking, by Lauren Chattman. Copyright 2001, used by permission from The Harvard Common Press.