Pumpkin Rosemary Muffins

Whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a mixing bowl, combine sugars, oil, water, pumpkin, applesauce, eggs and vanilla and mix really well. Stir in the rosemary and let sit for a few minutes while you spray your mini muffin tins with Baker’s Joy (or equivalent).

Carefully mix the dry ingredients into the wet ingredients on low so you don’t shoot a flour geyser up into the air and make your sons laugh at you. Scrape down the bowl and mix well.

Fill muffin tins almost full—I use a small cookie scoop. I also only have one mini muffin tin that holds 24, so I had to empty it and wipe it out and spray and fill again. Bake for 10-12 minutes, depending on your oven. Let cool for a few minutes then remove from the tins and place on a plate on your counter.

Inhale the scents in your kitchen, then pop a muffin in your mouth and smile. If these make it to the next day they are even better for some reason. Enjoy!