But back to the muffins...make them, eat them for breakfast with coffee or as dessert. You'll love them, I promise.
Pumpkin Muffins, found at Muffin Top, recipe originally from Gourmet Magazine, November 2006
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 (15oz) can of 100% pumpkin puree
1/3 cup vegetable oil
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
(note: you can substitute 1 teaspoon of cinnamon and 1 teaspoon pumpkin pie spice for the spices if you have it on hand)
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 350 F and line a regular size muffin pan with 12 paper or foil liners.
In a small bowl stir together the flour and baking powder. In a large bowl whisk together the other ingredients. Lastly add in the flour, mixing just until the flour is incorporated.
Use a ice cream scoop to fill the muffin cups 3/4 of the way. Bake for 25-30 minutes. A toothpick inserted in the middle of a muffin should come out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling. Try not to eat them all before your family gets any. ;)
one of my muffins, grinning with a mouth full of pumpkin muffin
the other muffin, too busy eating to smile.