Categories: Filling/Frosting, Muffins

Ingredients

• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. grated nutmeg
• 1/4 tsp. salt
• 2 large eggs
• 1/4 c. packed light brown sugar
• 1/2 c. whole milk
• 1 c. pumpkin puree (canned solid pumpkin)
• 4 Tbsp. unsalted butter, melted
• 1/2 tsp. vanilla extract
• Pure Vermont Maple Cream or Maple Butter

Directions

1. In a medium mixing bowl or sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.

2. In a large bowl whisk together the eggs, sugar, milk, pumpkin puree, melted butter and vanilla.

3. Add the dry ingredients to the wet and mix just until incorporated. Be careful not to over mix the batter.

4. Divide the batter evenly into 12-muffin pan and bake at 375 degrees F until golden brown (approx. 20-25 minutes).

5. Remove from the oven and let cool in muffin pan for 10 minutes then transfer to muffin basket and serve with Vermont maple cream or maple butter.

6. **Warm maple cream in the microwave to 15-20 seconds or until the cream is soft and easy to spread.

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