Moist and tender, these muffins are bursting with the rich flavor of pumpkin puree, heightened by the delicate notes of olive oil and warm spices. Each bite offers a perfect balance of sweetness and nuttiness, making these muffins an irresistible addition to any breakfast spread or afternoon snack.

I N G R E D I E N T S :

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1/2 cup maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup chopped nuts or seeds (optional)

I N S T R U C T I O N S :

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the pumpkin puree, Butter Olive Oil, maple syrup or honey, eggs, and vanilla extract until smooth.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts or seeds, if using.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.