Last weekend I opened up a large can of pureed pumpkin and used some of it for the baked oatmeal, and all week long I have been trying to decide which delicious recipe I would choose to use up the rest of the pumpkin. The winner? Moist, spicy, pumpkin muffins:
1 ½ cups flour (I used 1 cup all purpose and ½ cup whole wheat)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups pumpkin puree (this is more or less a 15 oz can)
1/3 cup canola oil
2 large eggs
1 heaping teaspoon pumpkin-pie spice
½ teaspoon ground ginger
½ teaspoon nutmeg
1 cup sugar
1 cup pepitas (shelled pumpkin seeds, or any other kind of nut) (optional)
Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
1. Whisk together flour, baking powder, baking soda and salt in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, and sugar in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Fold in the nuts.
4. Divide batter among muffin cups (each should be about 3/4 full). Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.
Cool in pan for 5 minutes, then transfer muffins to a rack to finish cooling. Serve warm.