Pumpkin Muffins

For me, October marks the start of pumpkin season. From pumpkin-spiced lattes, pumpkin bread, pumpkin bread, pumpkin ice cream, and pumpkin cookies, I love it all. Enter, these tender, delicious, hearty pumpkin muffins. They are the perfect breakfast, snack, or dessert, that can easily be jazzed up toasted, with a pad of butter, or a drizzle of honey. Best of all, these muffins come together in a flash and use the whole can of pumpkin purée, so none goes to waste! I hope you enjoy!

*Makes 12 standard-sized muffins

*Muffins can be stored on the counter for up to 5 days, but can also be frozen and reheated for up to 3 months.

Ingredients:

• 1 can of pumpkin purée

• 2 large eggs

• 1/4 cup neutral oil

• 2 teaspoons vanilla extract

• 1/3 cup brown sugar

• 2 tablespoons honey

• 1 1/3 cups all-purpose flour (could substitute with whole-wheat)

• 2/3 cup rolled oats

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/2 teaspoon salt

Directions:

1. Preheat oven to 375° F and line a muffin tin with 12 cupcake liners or grease with oil/butter.

2. In a large bowl, combine the pumpkin purée, eggs, neutral oil, vanilla extract, brown sugar, and honey.

3. In the same bowl, add the flour, oats, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

4. Gently fold the batter together until no streaks of flour remain.

5. Divide the batter among the 12 muffin cavities - about 1/3 cup of batter per muffin. Optionally, sprinkle some oats on the surface of each muffin.

6. Once the oven is done preheating, put the muffins in the oven for 20-25 minutes. You'll know the muffins are done cooking when a toothpick inserted in the middle comes out clean.

7. Let the muffins cool for 10-15 minutes and enjoy!

   Bon Appétit!