1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup dark brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 cup chopped walnuts
2 eggs
1 (15 oz.) can pure pumpkin puree
1/2 cup vegetable oil
1/4 cup maple syrup
1 tsp. vanilla extract

Preheat oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan.

Measure out flour, sugars, baking soda, salt, spices and walnuts in a medium bowl and whisk together. Set aside.

In another bowl, whisk together eggs, pumpkin puree, oil, maple syrup and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

Evenly distribute the batter into each well. They will be nearly full.

Bake muffins at 375°F for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

Submitted by: Chef Kurt