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[Archived post from October 4, 2015]
There’s something about the crisp, cool Fall weather that makes me happy. Time to break out the boots and sweaters and start cooking up some serious soup recipes and baked goodies. And I can’t ever pass up anything with pumpkin. One of my absolute favorite goodies is pumpkin muffins. I’ve tried lots of different versions, but seem to come back to this one. They’re moist, tender, and always delicious. I’ve made a few changes from the original recipe – mostly because I don’t care for molasses and to make them a bit healthier. These pumpkin muffins are equally delicious for breakfast or dinner – let me know if you give them a try.
PUMPKIN MUFFINS
3/4 cup brown sugar (or coconut sugar)
1/2 cup butter, softened
1/4 cup maple syrup
1 egg
1 cup canned pumpkin
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
Combine sugar, butter, and maple syrup and mix well. Add egg & pumpkin and mix until smooth. Add the dry ingredients and stir just until moistened. Fill lightly greased muffin pans about 3/4 full. Bake at 350 degree for 20 minutes {or until toothpick inserted in middle comes out clean.}
(adapted from www.heathersmithjones.com)