Pumpkin Muffins!

Pumpkin Muffins

The beautiful time of the year where everything pumpkin is baked and consumed in mass quantities! (Sorry pants). I have taken a liking to baking my own recipes as of late, and I have concocted an awesome pumpkin muffin recipe.

Ingredients:

• 1.5 cup of fresh boiled and mashed pumpkin (or canned)
• 2 cups of flour
• 1.5 cups of sugar
• 1 tablespoon of baking poweder
• 2 eggs
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1.5 tablespoons of pumpkin spice
• pinch of salt
• 3/4 cup oats
• half cup brown sugar
• 4 tablespoons of butter (melted)
• Cream cheese frosting (optional)

Instructions:

1. Preheat oven to about 350 degrees
2. In a large mixing bowl, add pumpkin, eggs and whisk,
3. Add flour, white sugar, baking powder, milk, vegetable oil, pumpkin spice and mix well. Batter will be a bit thicker than cake batter. If too dry, add a dash of milk, if too wet add a few tablespoons of flour/sugar mix.
4. Spray 18 muffin tins with nonsticking spray, I use Pam.
5. Scoop batter into muffin tin.
6. In a small bowl, melt butter in the microwave. Once out of the microwave, add oats and brown sugar and mix. Consistency should be slightly runny.
7. Scoop topping onto muffins.
8. Place muffins into the oven, bake approx. 20-22 minutes. Muffins will be a light brown when done and the middle completely cooked when poked with a toothpick.
9. Let cool.

OPTIONAL: Place a heaping spoonful of cream cheese frosting into microwave safe bowl and heat until thin. Using a spoon, drizzle melted cream cheese frosting over muffins. Let cool before eating. 

Enjoy!