Wednesday, May 25, 2011

Pumpkin Muffins

Here's a little variation of yesterday's post.  I will quite often have a little pumpkin left over from whatever baking I've been using it for in the fall.  Here's a great way to use it up.  If you should happen to have some nuts or especially cinnamon chips, they would make these muffins absolutely divine!

Pumpkin Muffins

1 1/2 cup flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup canned pumpkin
1 egg
1/3 cup canola oil
1 tsp. vanilla extract

In a large bowl, combine dry ingredients.  In another bowl, mix together pumpkin, egg, oil, and vanilla.  Stir into the dry ingredients just until moistened.  Fill greased or paper-lined muffin cups half full.  Bake at 375 degrees for 18-22 minutes.  Cool for 10 minutes before removing from pan.

Adapted from Taste of Home

1 comment:

  1. Oh my, this speaks to the very heart of my fall loving self! Cinnamon chips? Why have I never heard of those? That sounds fantastic.