I love when pumpkin season comes around. Many years ago I found multiple recipes for Pumpkin Hazelnut Spice Muffins and I tried many of them. One of my issues was the huge amount of sugar in every one of these recipes. I’ve cut my sugar down since I don’t think breakfast should be loaded with sugar.
This is one of my favorite recipes for using fresh pumpkin. You can use canned but the fresh is really delicious.
I’ve also adjusted the spices and I usually add even more than this recipe calls for. These muffins are good warm out of the oven, with or without butter. I make the large batch and freeze them unbaked so I can just pop them in my toaster oven on the mornings I want them.