Pumpkin Spice Muffins

Last week, I attempted to make some Pumpkin Cream Cheese Muffins. The recipe came from Annie's Eats. Of course, I made some changes! LOL!! I used my Baking Mix and I used some chevre made from the goat's milk. The muffins themselves were REALLY good but the cream cheese filling kinda melted away, maybe because I used my homemade chevre.

I dearly love anything pumpkin so I was determined to try again. This time, I just made plain muffins and sprinkled a little brown sugar and chopped walnuts on the tops. Next time, I think I will put 1/2 cup chopped nuts in the batter and make a simple cream cheese frosting for them. These are very spicy, just the way I like them! :) If you don't want them quite as spicy, just use the pumpkin pie spice.

2 cups Baking Mix

1 cup sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 cup pumpkin puree

1/4 cup butter, melted

1/4 cup milk

2 eggs, beaten

Preheat oven to 400 degrees. In a large bowl, combing baking mix, sugar and spices. In a separate bowl, combine pumpkin, butter, milk and eggs. Add to dry ingredients and stir just until dry ingredients are moistened. Divide batter between 18 greased muffin tins or use paper liners (I made jumbo muffins). Sprinkle tops with a little brown sugar and chopped walnuts; press the topping lightly into the muffins.

Bake for 15 to 17 minutes or until muffins test done. Let cool slightly, then remove from pans and cool completely on a wire rack.