The taste of Autumn: pumpkin muffins with apple butter and a glass of fresh cider.

Carolyn tried a new fall muffin recipe this morning and it was a hit.  Here’s the reccipe:

Pumpkin Muffins

Grease 12 muffin tins. Preheat oven to 375.

Mix together following dry ingredients in a large bowl:
1 1/2 cups chopped dates or dried cranberries
1 cup toasted pecans, chopped in large pieces
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 1/2 tbsp pumpkin pie spice
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt

In separate bowl, whisk together the following wet ingredients:
2 eggs
1/2 cup brown sugar
1/2 cup canola oil
1/2 cup unsweetened pumpkin
1/2 cup plain low-fat yogurt

Gently blend wet ingredients into dry ingredients. Do not overmix! It’s okay if a bit of flour   remains unmixed. Fill muffin tins. Sprinkle tops with a mixture of cinnamon and sugar.  Bake for 25-30 minutes, until lightly browned and toothpick pushed into center of muffin comes out clean. Let rest in pan 5 minutes before removing to rack.

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