MUFFIN OF THE MONTH- Pumpkin Spice Muffins
I go a little pumpkin crazy in the fall lol! This is the first recipe that comes out as soon as I see the leaves starting to turn. They make a quick breakfast or a healthy snack. I make them so often I can do it with my eyes closed! I even sometimes prep the dry and wet ingredients the night before...stir them together in the morning and pop them in the oven to bake while I'm showering. Easy Peasy!
2 1/2c flour
2tsp baking powder
1tsp baking soda
pinch fresh ground nutmeg
1/2c milk (nut milk works too!)
1c pumpkin (canned works great!)
salted toasted pumpkin seed for garnish
*You can also garnish with a dollop of cream cheese icing if you'd like. Yum!
Preheat oven to 375.
In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.
TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer.