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

1/2c        sugar

2tsp        baking powder

1tsp         baking soda

1/2tsp     salt

1tbsp      cinnamon

1/2tsp     cloves

pinch      fresh ground nutmeg

2            eggs

1c        milk (nut milk works too!)

1tbsp     vanilla

1c          pumpkin (canned works great!)

salted toasted pumpkin seed for garnish

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

*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.

Makes 12.

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.