I still have break brain. And I don’t know what to do.

I’ve only been back to class a few days since spring break, but I’m having trouble finding my groove.

These muffins gave me comfort during a week of discomfort. My mind has been all over the place, but at least I had these to enjoy. 🙂

The smell of these alone was enough to warm me up. The sweet cinnamon scent was incredible. It filled my apartment and made digging in immediately unavoidable.

These muffins are soft, sweet and full of rich cinnamon flavor. The pumpkin flavor is subtle, but compliments the cinnamon perfectly.

If you make these muffins, I hope that they bring you as much comfort as they brought  me.

Method:

Dry:
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Wet:
1 c. pureed pumpkin
1 c. milk (I used almond)
1 egg
1/4 c. butter, melted and cooled
1/4 c. brown sugar
1 tsp. vanilla extract

Cinnamon Filling:
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. butter, melted and cooled

Topping:
1/4 c. chopped pecans

Preheat oven to 400*. Line and grease 12 muffin liners in a muffin pan.

Add dry ingredients to a bowl. Mix with a whisk until well combined.

In a separate bowl, add wet ingredients. Mix with a spoon. Add wet ingredients to dry and mix until well combined.

In a third bowl, add cinnamon filling ingredients. Mix until a thick paste forms. Set aside.

Fill each muffin liner with a spoonful of batter. I used a mini ice cream scoop. Then, top with about a teaspoon of cinnamon filling. Add another spoonful of muffin batter on top of the cinnamon layer. Top with additional cinnamon and chopped pecans.

Bake muffins in a preheated oven for 20-25 minutes or until a toothpick comes out clean.

Enjoy!