One Hundred Dollars a Month

Last night I made a double batch of pumpkin spice muffins.  One batch to eat for breakfast this morning, and another batch to stash in the freezer for later.  The way I see it, weekends are for sleeping in.  I mean really, the last thing I want to do is have to get up and think about having to make a big Sunday breakfast for everyone.

I prefer hiding under the covers and sleeping in, which is why, I try and make most of our family meals ahead if time.  Unless of course I have to get up at the crack of dawn so I can go double coupon shopping.  Then I’m happy to jump out of bed and rush out the door.

These pumpkin spice muffins rule {as per the Handsome Husband}.

Ingredients
3 cups all-purpose flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups pumpkin puree
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda {15 Cool Uses for Baking Soda}
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup raisins {optional}

Directions

Preheat oven to 375 degrees

In a large bowl {or bowl of an electric mixer} combine the sugar, pumpkin puree, melted butter, oil, eggs, and water and beat until smooth.

Slowly add in the flour, baking powder, baking soda, salt and spices, and mix well until there are no lumps. Fold in raisins if you are using them.

Because I totally have OCD I like to use my 3 tablespoon cookie scoop* so my muffin cups all have the same amount of batter in them.  I’m a total sicko, what can I say.

Bake for 18 minutes. Brush muffin tops with melted butter as soon as they come out of the oven, cool slightly and then serve warm. This recipe makes 12 pumpkin spice muffins.

Learn how to make your own pumpkin puree.

Looking for new muffin tins? I picked up set of 2 Sur La Table Nonstick Muffin Tins recently and I LOVE them! I really like the little grippy thing on the ends of the tins as well.  If you are not a Sur La Table shopper,  Amazon has a bunch of muffin tins in stock as well.