Aphrodisiac: Purrfect Pumpkin Muffin

Fall is my favorite time of year it’s flirty, fun, and a great time for change. What is even better is that it’s time for pumpkin. I do a happy dance whenever we enter into the pumpkin season. Pumpkins stir up emotions of security and comfort, which is always nice especially during the holiday season. Plus, pumpkin is downright delicious in bread, muffins, pasta, coffee, and so much more.

There are a few yummy aphrodisiacs in this pumpkin muffin recipe such as vanilla and cinnamon (did you know those are two top smells that turn on men).

Whip up these muffins on a sensual Saturday or a sexy Sunday as a treat to you and your boo or for your fabulous self. They pair wonderfully with a cup of hazelnut coffee or French vanilla coffee and your morning paper or for brunch.

Purrfect Pumpkin Muffins

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 can (15 to 16 ounces) pumpkin puree
• 1/3 cup melted butter
• 1/2 cup half-and-half
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla
• 1/2 to 3/4 cup chopped pecans

Directions: 

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter and bake at 375° for about 20 minutes. Serve warm with a bit of butter.

Makes 12 to 16 pumpkin muffins depending on how you size them.