Servings: 12

1 cup pumpkin purée 1 cup pumpkin purée
½ c brown sugar ½ c brown sugar
2 T white sugar 2 T white sugar
½ stick (¼ cup) butter, soft ½ stick (¼ cup) butter, soft
2 eggs or 3 egg whites 2 eggs or 3 egg whites
¼ c orange juice ¼ c orange juice
2 T molasses 2 T molasses
¼ c pure maple syrup ¼ c pure maple syrup
1¼ c flour (all white, or a mix of WW, spelt, gluten free, whatever) 1¼ c flour (all white, or a mix of WW, spelt, gluten free, whatever)
½ c quick oats ½ c quick oats
½ t baking powder ½ t baking powder
1 t baking soda 1 t baking soda
½ t cinnamon ½ t cinnamon
½ t ginger ½ t ginger
½ t salt ½ t salt
optional: subheading: optional:
craisins, nuts, raisins, chopped apples, etc. craisins, nuts, raisins, chopped apples, etc.

Cream sugars and butter
Add eggs, juice, pumpkin, syrup and molasses, mixing well
In separate bowl, combine flour, oats, baking powder and soda, cinnamon, ginger, and salt
Stir in flour mixture with pumpkin mixture. Add optional fruits or nuts. In my family, I make six muffins without add-ins, then another 6 with them.
Fill greased muffin pan about ⅔ full with batter. Top with a pinch of brown sugar on top of each muffin.
Bake 350 20 to 25 minutes, or until done
Enjoy!