Pumpkin Muffins

 

I like to make these delicious pumpkin muffins when we are out on a motor coach trip for a quick breakfast on the go. They can be made ahead and frozen, and you can reheat them quickly and easily for those mornings when you’re ready to get out there and adventure. Or for a quick breakfast on your way out the door to work or school.

Pumpkin Muffins

1 3/4 cup all purpose flour

1 cup granulated sugar

1/2 cup dark brown sugar

1 tsp baking soda

1/4 tsp. nutmeg

1/4 tsp. ground cloves

2 tsp. cinnamon

1/2 tsp. salt

2 eggs

1 - 15 ounce can of pumpkin puree

1/2 c. melted butter

1 tsp. vanilla extract

Preheat oven to 375 F degrees. Spray a muffin pan with cooking spray or use paper cups.

Stir together the dry ingredients, flour, sugar, baking soda, salt, and the spices in a medium bowl and set aside.

In a separate bowl, whisk eggs, pumpkin puree, butter and vanilla. Optionally- you may add chopped pecans.

Evenly distribute batter into the muffin wells. Optionally- you may sprinkle with granulated sugar.

Bake for 20-22 minutes. Serve with or without a pat of butter.

Enjoy!

These can be frozen.