I opened a huge can of pumpkin puree when making Pumpkin Spice Fudge and have been looking for ways to use it up all week. I wanted something healthy to add to my treat plate for taking to my friends and decided on muffins.
1 tsp of pumpkin pie spice instead of cinnamon and nutmeg
Vanilla Almond Breeze instead of regular or unsweetened milk
For a surprise, I added a cream cheese icing centre! I had a container of pre-made Betty Crocker icing in the pantry so I added a dollop of that to the middle of each muffin before baking (you could easily just use plain cream cheese).