Planning a fall picnic? This pumpkin spice muffin recipe would be perfect for a thanksgiving or halloween picnic. Bring along a thermos filled with a warm drink to serve with these delicious muffins.

Pumpkins are full of beta-carotene (that rich orange colour) which may help lower heart disease and prevent cancer. They also contain lots of vitamin A, vitamin C, calcium, potassium and fibre.

Ingredients:

Preheat oven to 375°F. Line a 12-cup muffin tin and a 6-cup muffin tin with paper liners or spray them with cooking oil.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl.

Whisk together the soft butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined.

Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, or approx. 22 to 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely.

You can make these muffins ahead of your picnic day, and keep them for about 2 days in an air tight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month.

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