How I spent last night...

...Baking muffins!!!!  Pumpkin-pecan-raisin-flax-chocolate chip muffins, to be exact.  And, oh, what a delicious breakfast they made!

I doubled my recipe and ended up with four dozen 

small muffins...  I think next time I'll still double it, but 

fill the muffing cups up twice as much as I did this time.

LOADED PUMPKIN MUFFINS

Ingredients

½ c (1 stick) unsalted butter, room temp

1 ¼ c sugar

1 ¼ c cooked, mashed pumpkin; fresh or canned

2 large eggs, room temp

1 ½ c flour

2 t baking powder

1 t cinnamon

¼ t nutmeg

1 c milk

¼ c chopped pecans

½ c raisins

¼ c flax seeds (optional)

½ c semi-sweet chocolate chips

Topping

1 t cinnamon

1/4 c sugar (raw sugar looks the best, but granulated cane sugar works just fine)

Directions

1. Cream butter and sugar, add pumpkin and mix until smooth. Add eggs and blend well.
2. Combine flour, baking powder and spices in a separate bowl and whisk (or sift) dry ingredients together. Add flour mixture alternately with milk to pumpkin mixture, beginning and ending with dry ingredients. Fold in nuts, raisins, flax seeds and chocolate chips.
3. Grease muffin pans with butter. Fill greased muffin pans 2/3 full and sprinkle with cinnamon and sugar topping. 
4. Bake at 400 in a preheated oven for 25 minutes or until they test done.
5. Move to cooling rack immediately, using a small frosting spatula or butter knife to loosen muffins from pan.

Also, its Endometriosis Awareness Month!  Are you wearing your yellow???  

I AM!

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