Lemon, Pumpkin Muffins

Some of you may be all pumpkined out.  But, for the die hard fans who are looking for a creative way to share pumpkin cheer throughout the remaining holiday gatherings this year, try this recipe for Lemon, Pumpkin Muffins.

When you take the first bite, you're mouth and nose are immediately filled with a zesty punch of lemon that's followed by a smooth, cinnamon, pumpkin finish.

Sprinkle your cooled muffins with cinnamon laced powered sugar and savor a lip lickin' good bite of this surprisingly sweet combo.

Shopping List:
2 c. whole wheat flour
2 c. granulated sugar
15 oz. can pumpkin
1 c. applesauce
1 c. powdered sugar
zest from one large lemon

From the Pantry:
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin spice
1/2 tsp. salt
1/2 tsp. lemon extract
topping (about 1/2 c. powdered sugar + 1/2 Tlb. cinnamon)

Tools:
Mixing Bowls
Zester
Sifter
muffin pan

Preparation:  Combine flour, baking soda, cinnamon, pumpkin spice, and salt in large mixing bowl.  In a separate bowl, combine granulated sugar, powdered sugar, applesauce, pumpkin, lemon extract, and lemon zest.  Gradually stir wet ingredients into dry.  Pour into muffin tins and bake for 35 minutes at 350 degrees.  Once cooled, pour cinnamon/powdered sugar mixture into sifter then tap to sprinkle evenly over top of muffins.  Makes about 2 dozen muffins.

XO,
Rachel