Pumpkin Rosemary Muffins

Ingredients

• 1-¾ cup All-purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 2 teaspoons Cinnamon, Heaping
• 1-½ teaspoon Grated Nutmeg
• ¾ cups Sugar
• ¾ cups Brown Sugar
• ½ cups Canola Oil
• ⅓ cups Water
• ½ cups Applesauce
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 4 Tablespoons Finely Chopped Fresh Rosemary
• ½ cups Canned Pumpkin, Or A Bit More If You Like It Extra Pumpkin-y

Preparation Instructions

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!