Fall is officially underway and what better way to celebrate than to bake some seasonal recipes? Newsprint baked muffins inspired by Starbucks’ Pumpkin Spice Latte, and it’s perfect for those crisp fall days. Click the video to watch how to make them yourself!

Ingredients (makes 12 muffins):

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup solid packed canned pumpkin puree

Instructions:  

Preheat oven to 350°F. Then, place a rack in the middle of the oven, and line 12 muffin tins with paper liners, or spray each cup with a non stick vegetable spray. In a large bowl, sift together the flour, baking soda, salt, and ground spices. Next, using an electric mixer or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. After that, beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, and fill the muffin cups evenly with the batter using an ice cream scoop. Place in the oven and bake for about 18-20 minutes or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool, and then enjoy!