Muffin Monday! I'm on a roll here, 1 month and counting. But if you love the pumpkin things in the fall, this recipe will hit the high notes for you! And the fact that you can feed your family breakfast and a few snacks for the week in just 30 minutes, will make you want to high five yourself.
Also, I'm on a slow country music kick right now. Morgan Wallen on Spotify, is the station that I listened to while I baked these up. I was mixing and dreaming about those "coming of age" years in small town,Texas. There is a certain country living romance to his songs that I am here for. This station makes me want to start a bonfire and drink a beer with my husband.
Okay, back to crunchy leaves, pumpkin everything, being thankful, grateful, and blessed. Here is your recipe for all those things.
Ingredients:
1/4 cup melted butter
1/2 cup canned pumpkin
1/3 cup pure maple syrup
1/4 cup coconut sugar
2/3 cup milk
1 1/2 cups flour (fresh milled : I used Soft White Wheat and Kamut)
2 eggs
2 1/2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
Directions:
Preheat oven to 350. Melt the butter, add the canned pumpkin, pure maple syrup, coconut sugar, eggs, and milk to a medium mixing bowl. Add all the dry ingredients and mix. I will be the consistency of pancake batter.
Grease your muffin pan. I use coconut oil and a paper towel. You can butter or spray those suckers, or use muffin paper. Fill the tins half way. This recipe makes 12 muffins. Bake 12-15 minutes. Slather that baby in butter and enjoy!