Pumpkin Muffins ...

I posted last week that I was trying out a new reipe for pumpkin muffins and if they turned out I would share it with all of you (sidenote - there are a whole lot more of you lurking out there than there are posting comments ... yes, I know you're out there ...).

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Pumpkin Muffins II (Makes Approx. 18 Muffins)

Cook Time: 25 Minutes Ready In: 45 Minutes

"These wonderful spicy muffins are the perfect treat for an autumn afternoon."

INGREDIENTS:
1 small sugar pumpkin, seeded (15oz canned pumpkin puree)
3 cups all-purpose flour (1 1/2C AP flour; 1/2 whole wheat flour; 1C oats)
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves (1t cloves)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg (1t nutmeg)
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil (1/3C vegtable oil; 1/3C applesauce)
3 eggs

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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I also have a ton of "ethan-ism's" that I need to share along with some of his funny stories these days ... I just need to get a few pictures to go with them and then I'll share.

Happy Tuesday!