Pumpkin Rosemary Muffins

• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon, Heaping
• 1-1/2 teaspoon Grated Nutmeg
• 3/4 cups Sugar
• 3/4 cups Brown Sugar
• 1/2 cups Canola Oil
• 1/3 cups Water
• 1/2 cups Applesauce
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 4 Tablespoons Finely Chopped Fresh Rosemary
• 1/2 cups Canned Pumpkin, Or A Bit More If You Like It Extra Pumpkin-y

1. Whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a mixing bowl, combine sugars, oil, water, pumpkin, applesauce, eggs and vanilla and mix really well. Stir in the rosemary and let sit for a few minutes while you spray your mini muffin tins with Baker's Joy (or equivalent).
2. Carefully mix the dry ingredients into the wet ingredients on low so you don't shoot a flour geyser up into the air and make your sons laugh at you. Scrape down the bowl and mix well.
3. Fill muffin tins almost full-I use a small cookie scoop. I also only have one mini muffin tin that holds 24, so I had to empty it and wipe it out and spray and fill again. Bake for 10-12 minutes, depending on your oven. Let cool for a few minutes then remove from the tins and place on a plate on your counter.
4. Inhale the scents in your kitchen, then pop a muffin in your mouth and smile. If these make it to the next day they are even better for some reason. Enjoy!

allpurpose, baking soda, salt, cinnamon, nutmeg, sugar, brown sugar, canola oil, water, applesauce, eggs, vanilla, rosemary, pumpkin

Taken from tastykitchen.com/recipes/breads/pumpkin-rosemary-muffins/ (may not work)