This year, when I had a hankering for pumpkin muffins, I made a half recipe of my pumpkin streusel cake and baked it in cupcake cups. They were delicious, but very sweet and not very healthy.
I had about a cup of pumpkin left over from that project, and today I got brave. In order to use up my pumpkin, I experimented and made up my own pumpkin muffin recipe.
They're great! (Not gluten or sugar free, but very nice, and reasonably nutritious.)
(that's luscious melted butter on there...
I was trying to get the photo while there was still part of a solid pat, but I was too slow)
1/2 cup milk
1/4 cup oil
~1 cup pumpkin (maybe a little more; it's not so fussy)
1 tsp cinnamon
1/8 tsp clove (I just sprinkled some in)
1 tsp. vanilla
1/2 cup sugar
1 cup oats (I used quick oatmeal flakes)
Mix together and set aside. Sift together:
1 cup flour
3 tsp. baking powder
1 tsp. salt
Combine the wet ingredients with the dry ingredients.
Spoon into greased muffin tins.
Bake at 400 degrees F for 20 minutes. Makes 12.