Pumpkin Muffins

Lately we've been struggling with keeping Lila in her room after tucking her in at night.  The past few nights she was awake well past Midnight. Charlie and I both were exhausted and just needed to make it through the evening to the next morning when we could call the Pediatrician. I made a deal with Lila that if she stayed in her bed, didn't leave her room and went to sleep at a decent hour I'd make her favorite pumpkin muffins in the morning. I'm happy to report that these muffins are unofficially named *Lila Didn't Get Out of Bed and Screw Around for 3 Hours So Her Parents Could Sleep Pumpkin Muffins*. Enjoy them -- I sure did!

Ingredients
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons of cinnamon
1/4 teaspoon all spice
1/2 teaspoons nutmeg
1/2 teaspoon of salt
4 tablespoons butter broken into bits
1 heaping cup of pumpkin puree
½ cup milk
1 egg
1 1/2 teaspoons of vanilla

Directions

• Preheat oven to 400 degrees.
• Spray 12 count, regular size muffin tin with cooking spray.
• Combine flour, sugar, baking powder, cinnamon, all spice, nutmeg, and salt.
• Cut butter into the dry mix and mix until it is fully incorporated.
• In a separate bowl, mix together the pumpkin, milk, egg, and vanilla.
• Pour pumpkin mixture into the dry mixture and fold gently until combined.
• Pour into a greased muffin pan fill each muffin 1/2 to 3/4 full. 
• Bake for 25 - 30 minutes.
• Remove from oven and allow them to rest for 15 minutes, then remove muffins from tin to cool completely.
• Top with powdered sugar or your favorite cream cheese frosting.
• These store in the refrigerator for up to a week or in the freezer up to 6 months.

Servings
9 large muffins if muffin cups filled 3/4 full
12 muffins if muffin cups filled 1/2 full

A Broken Oven Tip
Want a flavor bonus? Add a 1/2 cup of raisins, nuts or chocolate chips to the batter!