Pumpkin Muffins

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There's more to bake with pumpkin puree than just pumpkin pie. Oh, you knew this already? Yeah, but have you tried doing anything with pumpkin puree besides pie? I baked up a double batch of Pumpkin Cookies to give away to friends and family and I had just over a cup of pumpkin puree left in the can. What to do? What to do? I made muffins!

Just like the Pumpkin cookies, my picky eater loved these pumpkin muffins and asked for MORE! Don't hesitate to try these yummy delights for breakfast or as a snack. They're awesome!

HERE'S WHAT I DID

2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce

Heat oven 350ºF degrees. Grease 12 cup muffin pan generously with butter for guaranteed pop-out muffins.

Sift all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.