Pumpkin Muffins

Cinnamon, nutmeg, cloves and ginger...all of the spices of Fall. Along with the spices, come the pumpkins and squash! Although considered a "SUPER FOOD," I find that the only tastes of pumpkin are being experienced through a special ordered latte at the coffee shop. This is a recipe that isn't too sweet and allows the pumpkin flavor to shine through the complimenting spices. These are great alone, with a little honey or just a good swipe of butter.

Tips:

Good old oats- I say the oats are optional, because some people don't prefer them, but the give a great nutty flavor to the muffin and also some texture. 

Light or dark- If you;re trying to decide whether to use light or brown sugar, dark brown sugar will give you a darker cake and a stronger molasses taste than compared to the light. 

Oven Temperature: 350 degrees 

Prep Time: 10 minutes

Bake Time: 25-30 minutes

 Servings: 24 muffins

2 1/2 cups all-purpose flour

1 cup quick oats, divided (optional)

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

2 teaspoons baking soda

1 teaspoon of vanilla extract

1 teaspoon salt

1 cup granulated sugar

1 cup brown sugar, dark or light

2 cups pumpkin puree (or one 15 ounce can)

2 large eggs

1/4 cup vegetable oil

1/2 cup milk

Directions:

1) Preheat oven to 350 degrees F. Paper-line or grease 24 muffin cups.

2) In large bowl, whisk or sift together flour, 2/3 cup oats, pumpkin pie spice, cinnamon, baking soda and salt and set aside. 

3) In another large bowl, combine sugars, pumpkin, eggs and oil. Beat just until blended.
Add flour mixture into pumpkin mixture in two additions, alternating with milk. Stir just until moistened. Divide batter into prepared muffin cups, filling 3/4 full. Sprinkle each muffin with remaining outs.

4) Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.