The pumpkin muffins look terrific, and I'll add them to my muffin collection. I've found that if I use a small off-set spatula--or a butter knife--and gently insert it between the paper and the pan I can easily lift the muffin out with no damage to it or the paper. Also, I've found that I can buy parchment muffin papers at the grocery and they do not have to be sprayed--ever! Since they detach from the muffin leaving no residue, I've been saving them to use a second time. I do this with the large sheet of parchment that I slide into the oven with my bread and it works wonderfully. I use the same sheet until it becomes fragile and very dark. I usually sprinkle raw sugar on top of my muffins and after they've cooled I put them in plastic bags and store them in the refrigerator. When we're ready to have one, I reheat them in the toaster oven on 300 for 5-7 minutes. They're never soggy on top, always very fresh-tasting, and are as good by the end of the batch as the first ones were. I love the pictures!

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