These are for rich, dense, moist muffins. They have the perfect balance of spice and pumpkin flavors, and are not too sweet. They’re great on their own, warm or cold… but would also be fabulous with cream cheese, or a bit of cream cheese frosting.
Course: Breakfast, Snack
Cuisine: American, Canadian
Author: Marie Porter
2Large Eggslightly beaten
¼cupMelted ButterCan use vegetable oil instead
In a large bowl, combine flour, sugar, baking powder, spices and salt, set aside.
In a blender, process pumpkin puree, eggs, milk, maple syrup, butter/oil and vanilla until smooth. Add pumpkin mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy.)
Divide batter among 12 prepared muffin cups.
Bake in a 375 degree F oven for 22 to 24 minutes or until golden and a wooden toothpick inserted in centers comes out clean.