Warm and Spiced Pumpkin Muffins

Preheat oven to 350 degrees F (180 degrees C).

Grease a muffin tin, or use paper liners, and set aside.

In a large bowl, combine All-Purpose Flour (3 cups), Brown Sugar (1 cup), Caster Sugar (1 cup), Baking Soda (2 tsp), Salt (1 tsp), Baking Powder (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Allspice (1/2 tsp), and Ground Ginger (1/2 tsp). Whisk to combine well.

In a separate bowl, whisk together Canned Pumpkin Pie Mix (2 cups), Eggland's Best Classic Eggs (3), Vegetable Oil (2/3 cup), Orange Extract (1/2 tsp), and juice from Lemon (1). Stir in the Pecans (1 cup).

Add the dry mix into the wet mix. Using a spoon, stir the muffin batter until just combined, do not over mix. Let rest 5 minutes.

Fill each muffin tin two-thirds full with batter. Bake for approximately 18 minutes until a toothpick inserted in the center of a muffin comes out clean.

Remove pan from oven and let rest on a wire rack for 5 minutes. Carefully remove the muffins from the pan and cool on a wire rack.

For optional glaze, heat Caramel Sauce (4 Tbsp) and Butter (4 Tbsp) in microwave, heat in increments, stirring until smooth and of desired consistency. Drizzle over warm muffins. Serve and enjoy!