Pumpkin Muffins
Jilly threw these delicious pumpkin muffins together before planning the rest of Thanksgiving dinner. Inspired by a trip to Saltspring Island;)
1 ¾ c. all-purpose flour
½ c. Splenda/brown sugar
1 ½ tsp. baking powder
1 tsp. cinnamon
½. tsp. baking soda
½ tsp. salt
¼ tsp. ground cloves
¼ tsp. nutmeg
½ c. chopped walnuts
2 eggs
¾ c. canned pumpkin puree
¼ c. vegetable oil
1 tsp. vanilla
¼ c. flax
? c. oatmeal
? c. pumpkin seeds
½ c. dried cranberries 
Topping
? c. pumpkins seeds
¼ c. butter
? c. oatmeal
2 Tbsp. Splenda/brown sugar
Maple Cream Cheese Spread
1/2 pkg (8oz) cream cheese or light cream cheese, softened
1 Tbsp. icing sugar
1 Tbsp. maple syrup
¼ tsp. vanilla
Line 12 muffin cups with paper liners or grease; set aside. Prepare over for 375º
In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg, flax, oatmeal, pumpkin seeds; mix in walnuts and cranberries.
In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened. If mixture turns out a little dry just add 1-2 Tbsp. milk.
For the topping, melt the butter and mix with pumpkin seeds, oatmeal and Splenda/brown sugar.
Spoon into prepared muffin cups. Spread with topping. Bake in centre of 375°F oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool.
Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.
From Jilly’s house to yours – Enjoy!