Loaded Pumpkin Muffins

Looking for a healthy and delicious pumpkin recipe? These muffins are great for breakfast or to have as a mid-day snack. This recipe makes 24 regular size muffins or 72 mini muffins. These muffins can be stored in an airtight container for up to three days of freeze up to three months.

Ingredients:

3 Cups Wheat Flour
2 T. Baking Powder

1 t. Pumpkin Spice

1/2 t. Salt

4 Large Eggs

1 Cup Brown Sugar

1 1/2 Cups Milk

1/2 Cup Butter

15 oz. Can Pumpkin Puree

3/4 Cup Raisins (optional)

3/4 Cup Walnuts (optional)

Cooking Spray

Optional Frosting:

Combine 8 oz. of light cream cheese, 1/2 t. of vanilla, and 3T. of powdered sugar.

Directions:

Pre-heat oven to 375 degrees and spay muffin tins with cooking spray. Mix first five ingredients together. In a separate bowl combine eggs and sugar than beat until smooth. Add milk, butter, and pumpkin puree until blended. In two batches add dry ingredients to the wet ingredients. Mix well than add raisins and nuts if desired.

Spoon mixture into muffin tins and bake for 20-25 minutes. Let muffins cool completely before frosting.