Pumpkin Rye Muffin

For the love of fall and butter. 

1 ¼ cups flour 

½ cup rye flour 

½ cup sugar

½ cup brown sugar 

1 tsp baking soda

½ tsp salt 

2 tsp cinnamon 

1 tsp ginger 

¼ tsp cloves 

1 stick butter (melted)

1 ½ cups pumpkin puree

¼ cup milk 

2 eggs

Whisk together the dry ingredients, from the flour to the cloves. Make a well in the middle and add in the wet ingredients - the butter through the eggs. Whisk together. Pour into greased or lined muffin tins (you should fill 12) and bake for 25-30 minutes in a 350 degree oven - until a knife comes out clean and the tops bounce back.