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Thanksgiving Pumpkin Muffins

October 13, 2013

Pumpkin Muffins 
Jilly threw these delicious pumpkin muffins together before planning the rest of Thanksgiving dinner. Inspired by a trip to Saltspring Island;)

1 ¾ c. all-purpose flour

½ c. Splenda/brown sugar

1 ½ tsp. baking powder

1 tsp. cinnamon

½. tsp. baking soda

½ tsp. salt

¼ tsp. ground cloves

¼ tsp. nutmeg

½ c. chopped walnuts

2 eggs

¾ c. canned pumpkin puree

¼ c. vegetable oil

1 tsp. vanilla

¼ c. flax

⅓ c. oatmeal

⅓ c. pumpkin seeds

½ c. dried cranberries Pumpkin muffins

Topping

⅓ c. pumpkins seeds

¼ c. butter

⅓ c. oatmeal

2 Tbsp. Splenda/brown sugar

Maple Cream Cheese Spread

1/2 pkg (8oz) cream cheese or light cream cheese, softened

1 Tbsp. icing sugar

1 Tbsp. maple syrup

¼ tsp. vanilla

Line 12 muffin cups with paper liners or grease; set aside. Prepare over for 375º

In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg, flax, oatmeal, pumpkin seeds; mix in walnuts and cranberries.

In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened. If mixture turns out a little dry just add 1-2 Tbsp. milk.

For the topping, melt the butter and mix with pumpkin seeds, oatmeal and Splenda/brown sugar.

Spoon into prepared muffin cups. Spread with topping. Bake in centre of 375°F oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool.

Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.
From Jilly’s house to yours – Enjoy!

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