I painted this pumpkin platter and made these pumpkin muffins in hopes that fall will come early! A portion of proceeds from this platter goes towards your local food bank and can be purcahsed at ART to FEED website.

I hope to try this recipe with fresh pumpkin from our cousins Pumpkin Patch, but you can also use canned pumpkin as well! My muffin recipes are no fuss, use one bowl and make your life easier please and have fun cooking!  Muffins give so much room for creativity to add you own twist as well. I added my Raw Yogurt and some almond butter that give these muffins a super moist texture. For a healthier muffin you can omit the topping. Purchase almonds for a good cause through Farm to Kids and make your own almond butter as well! These freeze well for busy mornings and this recipe makes enough to share with neighbors and spread the love for all things pumpkin! Makes approx 24 muffins.

Ingredients

• 3 C Flour
• 1 tsp Salt
• 1 1/4 tsp Baking Powder
• 1 1/4 tsp Baking Soda
• 1 tsp Cinnamon
• 1 3/4 C Sugar
• 1 tbsp Maple Syrup
• 1/2  C  Butter
• 1/4 C Yogurt
• 1/4 C Almond Butter
• 1 15 oz Can Pumpkin or 2 C Fresh Pumpkin Puree

Topping

• 1 tbsp Pumpkin Puree
• 1 tbsp Vanilla
• 2 c Oats
• 1 tsp Salt
• 1/2 C butter
• 1 C Sugar
• 1/2 C flour

Directions:

PreHeat oven to 350 F. Grease muffins Tins. In large bowl combine dry ingredients. Melt the 2 sticks of butter in microwave or pan. Make well in dry ingredients and in this order add; melted  butter and sugar. Stir to combine only the wet ingredients without scraping sides. Add eggs and beat into wet ingredients one at a time. Add yogurt, maple syrup and pumpkin (reserve 1 tbs for topping). Fold gently until just incorporated. Do not over mix. Over mixing you eggs will lead to a tougher muffin. In general with baking the less you handle the better. Batter will be lumpy and this is ok!  Spoon into muffin tins.

Prepare topping; Melt butter and add remaining ingredients. Stir until mixture resembles a loose crumble. Add more flour or oats if needed. Place a large spoonful on top of each filled muffin tin. Bake for 30-4o minutes or until golden brown.