Something about fall has me craving muffins! There’s nothing better than waking up on a cold morning, grabbing a cup of coffee and warming up a muffin. I’ve tried a few pumpkin recipes and I finally came up with the perfect concoction to create a sweet (but not overly sweet), moist and warming muffin anyone would love. These muffins stay fresh for a good week and are a great baked good to send with your husband to the ranch or pack up and deliver next door to your neighbor. I can’t recommend them enough!

Ingredients

1 3/4 cups all purpose flour

1 cup sugar

1/2 cup light brown sugar

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 eggs

1 can (15 oz) pumpkin pure

1/4 cup vegetable oil

1/4 cup maple syrup

1 teaspoon vanilla extract

Pumpkin seeds

Directions

Heat oven to 375 and place paper liners into 12 cup standard size muffin pan. In a mixing bowl, combine flour, sugar, brown sugar, cinnamon, baking soda, salt and nutmeg. In a separate bowl, combine eggs, pumpkin, oil and vanilla. Dump the wet ingredients into the dry ingredients and stir until well combined. Fill each muffin liner 3/4 full. Top with pumpkin seeds and cinnamon sugar (optional). Bake for 20-22 minutes.

Enjoy!

xx,

CKS