These updated Pumpkin Muffins are so good and so perfect for this fall weather we are having! They make a delicious muffin, perfect for breakfast or an after school snack. This recipe make 1.5 dozen muffins - feel free to freeze any extra once baked until you are ready to eat them! First mix your wet ingredients well and then empty the dry ingredients and fold them in. Be careful not to not over-mix as they can become 'rubbery'. Add 1.5 cups of canned pumpkin, 2 large eggs, and 1/3 cup of oil and 1/3 cup of milk.

OPTIONAL: Pour your pecans and pumpkin seeds out into a separate bowl. It's okay if some are left in the jar or some sugar comes out. Then mix your sugar into your wet mix. Once thats fully mixed, add in your flour, and when that is nearly mixed in, add in your pecans and pumpkin seeds. Lumps are fine. Do not over-mix. Alternatively, you can add the entire dry mix, then fold only until no dry flour remains but it is easier to over-mix this way.

Fill the muffin cups quite full—around ¾ to ⅞ full.

Bake at 375 conventional for approximately 20-25 minutes.