Pumpkin Muffins

It's almost that time of year again!  One of my favorite times of the year!  FALL!!  Mmmm...fall, how I love thee!  The sights, the sounds, the smells, the flavors of fall...just wonderful!  I've been making these pumpkin muffins a few times a week for the last few weeks for the kiddos.  They love them!  And with the pureed pumpkin, the raw sugar, half wheat flour and local honey makes them kind of healthy, right?  Did you know you can make it even healthier and substitute some flax meal in place of the flour?  I'm not too sure how to do that with the mix recipe, but I just sprinkled some into the mix last time and the kiddos were non the wiser.  I'm sneaky like that!  *wink*

I wish I had a lovely picture of these lovelies sitting in a pretty basket, but I don't.  My kiddos grab these puppies as soon as they can that I don't get a good picture...so you'll just have to take my word for it that they are super yummy and delicious!  Instead I've used a lovely candle pic from Country Living.  M'kay?  *wink*

Another variation of the Basic Muffin Mix found HERE. (I'll put it all here since it has been a while since I've posted that recipe.)

Basic Muffin Mix
8 cups all purpose unbleached flour  (lately I have been using half white and half wheat -- the kids can't tell the difference!)
1 1/2 c. sugar (raw sugar is good and it's not noticeable, either!)
3 T. baking powder
2 tsp. cinnamon
1 tsp. ground nutmeg

Pumpkin Muffins
2 3/4 c. basic muffin mix
1 T. cinnamon (yep, more cinnamon! Yumm!)
1 c. milk
2/3 c. honey
1 egg, beaten
1 c. pumpkin puree
2 tsp. vanilla
1/2  c. oil (I use 1/4 c. oil, 1/4 c. applesauce)

Preheat oven to 400 degrees.  Spray muffin pans with cooking spray.  Put muffin mix in medium bowl.  Combine egg, milk, honey, and oil in a small bowl.  Add wet ingredients all at once to muffin mix.  Stir until just moist.  Batter should be lumpy.  Spoon into muffin pans.  Bake approx. 15 - 17 minutes.  Makes 12 muffins.

Enjoy!