Pumpkin Muffins

These moist pumpkin muffins just might be my favorite recipe using GWF Baking Mix.  They are perfect for breakfast, a midday snack or a lovely dessert after a light meal.  Dress it up with sour cream and pomegranate seeds if you omit the cranberries.  Mmmmmm.

• 1 egg (sweet)
• 1 cup pumpkin puree (sweet)
• 1/2 cup cream or half and half (sweet)
• 1/2 cup melted butter or light oil (sweet)
• 1/2 tsp vanilla (sweet)
• 2 cups of GWF baking mix (sweet, salty)
• 1/2 tsp cinnamon (pungent, bitter)
• 1/2 tsp ground cloves (pungent)
• 1/4 tsp ground nutmeg (pungent)
• 1 cup fresh cranberries (optional) (sour)

1. Heat oven to 375 degrees.  Beat the egg gently in a large bowl. Mix in the pumpkin puree, cream, and vanilla. While stirring, slowly add cooled, melted butter or oil. Mix well.
2. In a separate bowl, combine all dry ingredients, then add to the pumpkin mixture, stirring just until combined. Fold in the cranberries.
3. Fill lightly oiled cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.

GWF baking mix is available at the Heavenly Bodies Clinic and our online store!