Pumpkin Pie Muffins

The muffins that will be sure to grace your breakfast table this holiday season...

Pumpkin pie is a holiday staple for, just about, everyone I know. My pumpkin pie muffin recipe is always a treat. This year I wanted to add a twist to the lovely squash we love so much during this time of year.

They are easy and delicious. Your friends and family will love the sweet pumpkin pie flavor that is laced throughout.

These muffins are great to eat for breakfast, lunch and dinner. -GTG

This holiday season having gratitude for what you have and all the things that will be is a really great way to stay focused on the positive goals you have set in your life. This year I am grateful for so many things.

I am grateful that I was able to participate in a cooking competition and showcase my talents in the kitchen. I am also grateful that I started this blog. It has been a positive outlet for myself and I hope that it has been for you as well.

May you enjoy this recipe as much as me and my family do.

Let me know in the comment section how it turned out.

Pumpkin Pie Muffins

Ingredients

• 2 cups all purpose flour

• 1 Tablespoon baking powder

• 1/2 tsp salt

• 1 teaspoon Cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground clove

• 1/3 cup oil of your choice

• 1 egg, well beaten

• 1 1/4 Cup of milk

• 1/2 cup Pumpkin filling, pureed

Cooking Directions

1. In a medium bowl stir dry ingredients together.

2. Make a well and add oil, egg and milk.

3. Stir only enough to moisten the ingredients.

4. Add pumpkin.

5. Fill lightly greased muffin tins 2/3 full with batter.

6. Bake at 435F for 15-20 minutes.

7. Let cool

Serve

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