Pumpkin Muffins

Last year, I went on a quest to make pumpkin muffins.  I combed the internet and tried a bunch of recipes, none of which were any good at all.

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)

Pumpkin Muffins

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 egg

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.