• Preheat the oven to 400 F (200 C) and melt the butter.
  
• Measure out the flour, sugar, baking soda, salt, and spices in a medium bowl and whisk together.
  
• In another bowl, whisk together the egg, pumpkin puree, and condensed milk.
  
• Pour the wet ingredients into the dry ingredients and stir everything together until well incorporated.
  
• Add the melted butter and stir it in.
  
• Grease your muffin tins with some butter. Pour about ¼ cup of batter into each form. Evenly distribute the batter into 12 muffin forms.
  
• Bake for 25 minutes.
  

Cream cheese frosting (optional)

• Whisk the room temperature butter in a bowl, add the soft cream cheese and the vanilla extract. Sift in powdered sugar. Use a hand mixer to mix it for 2-3 minutes until you get a light texture. Let it chill in the fridge for 30 minutes. Put it in a piping bag and decorate your muffins. Sprinkle on some chopped nuts for extra decoration.