Pumpkin Muffins

I have been ready for fall for a few weeks now and it seems the weather may be deciding it is time too. Last week we were still in triple digit weather and this morning it was cool enough to open the windows, so I am enjoying fresh air and the sound of birds chirping. Fall to me is a time to celebrate Pumpkins (and many other things) so I decided to make Pumpkin Muffins last week.

This recipe came from Joanna at This Southern Girls Nest, she was a guest blogger at Random Thoughts of a SUPERMOM and that is where I found this wonderful recipe. She made a loaf of bread and a few muffins, I made all muffins and I used Splenda instead of sugar. My muffins turned out very dense and they were super yummy!

All the ingredients:

3 cups flour
1 tsp cloves (I used pumpkin pie spice because I did not have cloves)
2 tsp cinnamon
3 cups sugar ( I used about 1/2 cup Splenda)
1 cup butter
3 eggs
16oz can pumpkin puree {not the pumpkin pie blend}

What do you do:
Combine the sugar…butter and eggs in a large bowl. Cream them together.
Add the pumpkin and mix until combined.
Toss in your cinnamon and cloves.
Add 1 cup of flour at a time letting the mixer combine one completely before adding the other.
Add to your greased loaf pans {2} or to your muffin cups. Or both. We always make one loaf and 12 muffins.
Bake at 350 degrees. Now if your doing the loaf you’ll bake it for an hour. If your doing muffins..you’ll bake at 25 minutes or until a toothpick comes out clean.

Baby Girl even helped :)