Candy Corn Pumpkin Muffins

• 1-1/2 cup All-purpose Flour
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 1 cup Milk
• 1/2 cups Pumpkin Puree (Libby's)
• 1/4 cups Melted Butter
• 1 whole Egg
• 1 cup Chopped Hershey's Candy Corn Kisses
• 1/4 cups Chopped Walnuts

1. Preheat oven to 400 F.
2. Combine flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. Make a well in the center of the dry ingredients. In a small bowl, whisk together milk, pumpkin, butter and egg. Pour milk mixture into the well in the flour bowl and combine. Mix in Kisses and walnuts.
3. Spoon batter into a greased muffin tin. Bake for 15 to 18 minutes, or until a toothpick comes out clean. Cool for 5 minutes and remove from the pan.

allpurpose, sugar, baking powder, cinnamon, salt, milk, pumpkin puree, ubc, egg, kisses, ubc

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