Breakfast

Anyone who knows me knows that I can’t get enough of anything pumpkin! I know over the years it has become a growing tend and most people feel the market is over saturated with all things pumpkin. I will say that I liked Pumpkin ice cream before it was cool, and I always loved pumpkin pie.

Anyway, I finally got around to making some pumpkin muffins and they are absolutely delicious! In this recipe I again reduced the amount of sugar so I feel a little better about eating glorified cupcakes for breakfast! Of course you can make your own Pumpkin Pie spice and I use my own vanilla extract. It really makes a difference!

Ingredients:

3 Cups Flour
1 Tbl plus 2 tsp Pumpkin pie spice (4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
2 tsp baking soda
1 1/2 tsp salt
3 Cups sugar ( I used 2)
15 oz Pure pumpkin Puree
4 large eggs
1/2 Cup Vegetable oil
1/2 cup water or OJ (since I reduced the sugar, I used OJ)

Directions:

Preheat oven to 350 and prep muffin pans
In a large bowl combine flour, spice, soda and salt (It’s easiest to just sift it all together and makes mixing easier later too)
In a large mixing bowl blend sugar, pumpkin, eggs, oil and juice. Beat until just blended
Add flour mixture to pumpkin mixture stir until just moistened
Spoon into muffin cups filling about 3/4 full
Bake 25-30 mins or until wooden pick inserted in the center comes out clean