Pumpkin muffins
Anatomy has almost consumed my life, but it will all be over soon. In the meantime, I decided to make some pumpkin muffins. Nothing says fall like pumpkin. Moo (the cat) likes pumpkin too.
Pumpkin muffins (adapted from Allrecipes.com)
Ingredients
- 2 cups of canned pumpkin
- 3 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3 “eggs” – to make the muffins healthier, I use ground flax as a substitute (for each egg, use 1 tablespoon flax to 2 tablespoons of boiling water)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners or use one of those silicon muffin “tins”, they’re awesome, no greasing, no paper and no stuck muffins.
- In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and “eggs” (flax mixture). Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
