Easy Pumpkin Spice Muffins

So good! Not too sweet. Had to loosen with a splash of milk. Might try with more spice next time. Yum with chopped pecans on top.

Few things I changed: used a tablespoon extra butter, 1/4 tsp baking soda instead of 1/2, I used about an extra tablespoon of spice, and I mixed 1/4 cup of puréed pumpkin with 1/4 cup of heavy cream. I warmed up the heavy cream and pumpkin together so it would be soft and incorporate easier into the dough, then I let it rest for only 15 minutes and the muffins were very plush and flavorful without having an overwhelming amount of pumpkin. Buttered the tops while they were still warm and covered in a pumpkin spice/extra cinnamon/sugar mix.

Didn't like the resting part, but all good things to those who wait!

added some cream cheese to some and both versions were super delicious!

This is the perfect recipe if you have leftover pumpkin purée. I even added some chopped pecans on top. These are so delicious 🙂