Really good pumpkin muffins

Thanks Katy Dill for the recipe!  We LOVE these.  The batter makes good pumpkin bread too. It is easy to make it healthier if you want, by using whole wheat flour, reducing sugar, and substituting in some applesauce.  But it is undoubtedly best as written:

Pumpkin Muffins
Makes 12

1 3/4 cups (8 3/4 oz) flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 large egg
1 cup packed (7 oz) brown sugar
1 1/2 cups canned pumpkin pie filling
8 tablespoons unsalted butter, melted and cooled slightly

Heat oven 375℉, spray or line muffin tin.  Whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt in a medium bowl until combined.  Whisk together the egg and brown sugar in a large bowl until combined.  Add the pumpkin pie filling to the egg mixture and whisk to combine.  Add the butter and stir vigorously until thick and homogeneous.  Add half the dry ingredients to the pumpkin mixture and stir with a rubber spatula or wooden spoon until the two begin to come together; then add the remaining dry ingredients and stir until just combined (do not over mix).  Fill muffin tins 3/4 full.  Bake 16-20 minutes, until toothpick inserted comes out clean.

We added mini chocolate chips of course.  Also, you can find online instructions for making regular canned pumpkin into pumpkin pie filling.