Oct 122011
I made some pumpkin muffins from the pumpkin I cooked and mashed myself. I used this recipe from cooks.com for the most part, but changed a couple little things.
- 2 cups flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 egg
- 1/2 cup milk
- 1 cup mashed pumpkin
- 1/4 cup canola oil
Preheat oven to 375. Mix the dry ingredients. Then mix the wet ingredients separately. Combine both mixtures, but don’t over beat! Pour batter into greased muffin tins and bake until toothpick inserted comes out clean. Remove from pan and cool, then enjoy with a cup of hot chocolate! 
Makes about 12 muffins.
My only warning about these muffins, is they’re not very sweet, so if you like really sweet muffins you might want to try adding a little more sugar. Or making a cinnamon sugar crumble for the top or cream cheese frosting would sweeten them up too.
Have you tried the box of cake and can of pumpkin puree muffins? When generic cake mixes go on sale for 69 cents or 2 for a dollar, I will get about 5 dollars worth of them. Then, I will occasionally pick up a can of pumpkin puree at the store, knowing I have cake mix at home for a treat. Mix one box cake mix or quickbread mix (18 oz or thereabouts) and one 15 oz can of pure pumpkin puree. Keep mixing until totally blended. It will be thick. Drop mix into either a greased muffin tin, or into muffin tin liners. Cook at 400 degrees for 20 minutes. They are super moist, and full of fiber from the pumpkin.
You know, I really should be reading your blogs in order, rather than in reverse order, because then I would have known to tell you to just use one of your 2C bags of pumpkin in the mix. Sorry about that!