Moist Pumpkin Spice Muffins

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| Course Type: Breakfast/Brunch

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Tags: pumpkin muffins

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I love these muffins--though I have made a number of changes. The original recipe calls for evaporated milk and optional raisins. I used cream (1/2 and 1/2) and lots of chopped sweet and tart apples. The second time I made them, I added some ground cloves as I felt the spice needing some spicing-up. As I was making very large (Texas-style) muffins, I tripled the recipe for a yield of about 14-15 muffins. I did not try the cream cheese icing; instead I used the sugar/cinnamon/nutmeg mixture on the top of the muffins. Delicious!! And really, really moist.

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