Pumpkin Muffins

Welcome to fall! The leaves are changing colours, the temperature is cooling off, and my oven is calling my name. In the fall, I enjoy working with fall flavours like apples, pumpkin, squash, and zucchini. These classic ingredients feel cozy and festive, helping to bring in the holiday spirit. These pumpkin muffins are simple, quick and delicious. The spice is reminiscent of pumpkin pie without being too sweet. Enjoy them warm with a bit of butter and a nice cup of tea. This recipe makes ~18 muffins - you can share with friends or family or they also freeze well.

Ingredients:

• 4 eggs

• 1 cup packed brown sugar

• ½ cup granulated sugar

• ¾ cup vegetable oil

• 1 can pumpkin puree

• 1 tbsp cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• 1/8 tsp ground cloves

• 2 tsp baking soda

• 2 tsp baking powder

• 2 ½ cups all purpose GF flour

Directions

1. Preheat oven to 375 degrees F. Prepare a muffin tin with muffin liners.

2. In a large bowl, gently beat eggs. Add brown sugar, granulated sugar, oil, and pumpkin and mix well.

3. Mix together dry ingredients in a medium bowl. Add to wet ingredients and mix until smooth.

4. Fill muffin cups about 3/4 full. This recipe will make ~18 muffins depending on how full you make the muffin cups.

5. Bake for 15-17 minutes until golden brown and a toothpick or cake tester comes out clean.

6. Allow to cool 5 minutes in the pans and then move to a wire rack to finish cooling.