Pumpkin Spiced Muffins

Friends, I have a confession.  Yeah, I know.  Another one?  Yeah.  I have another one.

I think muffins are boring.

A cupcake is exciting because it has frosting.  Quick breads are fun because they’re generally in loaf form, and let’s be honest, anything in loaf form is automatically cool.  True story.  Don’t even get me started on bundt cakes.

But the point is that muffins are blah, so I usually avoid them.  That said, the beauty of the muffin is the fact that it bakes quickly.  Go 20 mins?  Put some muffins in the oven.

I tried to make these look more exciting by using parchment paper instead of cupcake liners.

Fail.  They’re not any cuter.

But they are tasty.  Thanks to Biscotti Queen (who shared this recipe with me), I’m going to share with you this recipe.

If you feel a little more lame after making them, sorry.  Don’t say I didn’t warn you. Actually I take that back, you’ll feel lame until you try them (or just the batter which I swear was amazing).

Pumpkin Spice Muffins

1 can pumpkin puree
2 eggs
1/2 cup veg oil
1 1/5 cups white sugar
1 1/2 tbsp molasses
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mace
1/2 tsp ginger

Pre-heat oven to 350F.  Combine wet ingredients and sugar in a large bowl.  Add dry ingredients.  Stir until just combined.  Scoop batter into lined muffin pan.  Bake about 20 minutes or until they pass the toothpick test.

Then let them cool, put them in a box, give them away and regret the moment you decided to make these into muffins and not a pumpkin loaf.

That would have been way cooler.  Regardless, you should give these a try either in muffin or loaf form because they’re delicious, pumpkin-y and it’s November.  Do you really need another reason?

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