Pumpkin Muffins

Hey, ya'll. I think I'm here to be the resident Southerner, so I'll try and make good on that one. My family always makes pumpkin bread and pumpkin muffins this time of year, and it's one of my favorite breakfasts.

In a large bowl, sift together:
1 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
some cinnamon (like a couple teaspoons? I never measure anything.)
some nutmeg (teaspoonish)
some allspice (teaspoonish)

Blend in:
1 cup packed pumpkin puree
1 cup packed dark brown sugar
1/2 cup milk (I use 1% because it's in my fridge. You can also use buttermilk. Or 2%.)
1 egg
2 tbsp butter, softened.

Mix all that together with an electric mixer. Or beat it silly with a wooden spoon, whatever floats your boat. Spray a 12-muffin pan and fill them about 2/3 of the way. Bake at 350 for 15-20 minutes... ish. If you'd like a bread loaf instead, it'll take about an hour.

For extra-amazing goodness:
Sift together powdered sugar and some pumpkin pie spice and add water to make a glaze. Spoon over the top of the semi-cool muffins.

That's that. I hardly ever measure anything, so I'll try to pay attention so I can tell ya'll what to put in. I do things the way my grandmother taught me... "just do whatever feels right." If you ever need real measurements, let me know and I'll try to find them for you. Have fun!