These little beauties are wonderful served with hot mulled cider or a cup of herb tea. Bring these out during the colder nights and watch your guests light up. These muffins are sure tasty!

Pumpkin Muffins

2 c. canned pumpkin
3 c. flour (may use 1 c. ww or oat flour and 2 c. white…experiment)
6 t. pumpkin pie spice*
1 1/4 c. – 1 1/2 c. sugar (depending on desired sweetness)
2/3 c. oil OR applesauce
1 t. salt
2 t. baking soda
1/2 t. baking powder
3 eggs

In a large bowl, combine flour, spices, sugar, salt, baking soda, and baking powder. In separate bowl, beat together pumpkin, oil, and eggs. Stir pumpkin mixture into the flour mixture until smooth. Spoon into greased muffin cups and bake at 350 for 25-30 minutes. Great as is, or may frost with a cream cheese frosting for a special treat. Makes 24 muffins.

*Note: If you don’t have pumpkin pie spice, you may use 1 t. ground cloves, 1 t. ground allspice, 2 t. cinnamon, and 1-2 t. nutmeg, depending on taste. Also, you may halve the recipe, but if you do, use 2 eggs.

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