Preheat oven to 400°F. Grease a muffin pan and set aside.
Whisk together dry ingredients in a mixing bowl. In a separate bowl beat eggs, then add to dry ingredients.
Add half and half, butter, and pumpkin puree to dry ingredients. Stir all ingredients together (or use a stand mixer) until well combined. Be careful not to over-mix.
Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
Bake for 20-25, or until muffins are golden brown and a toothpick comes out clean.
Notes
Click on the time in the instructions to start a kitchen timer!Storage. You can store these muffins in an airtight container at room temperature for 1-2 days.Freeze (tightly wrapped so it's airtight) for 1-2 months. Warm up or toast before eating.Make It Vegan or Dairy FreeSubstitute the butter for vegetable oil or applesauce, and use almond milk instead of half and half. Replace the eggs with your favorite egg substitute. Tips and Tricks
You can add 1/2 cup of chocolate chips, dried cranberries, or raisins to this recipe.
I use cup-for-cup gluten free all-purpose flour for this pumpkin muffin recipe. Every gluten-free flour blend is a little bit different. Use your favorite blend for this recipe, but results may vary!
A higher acid dairy like half and half or cream will help the muffin tops rise.
Make sure the baking powder says 'double acting'.
Don't over-mix the batter, it'll keep the muffins from rising properly.