Pumpkin Muffins from Scratch
I love using your very own baked pumpkin for recipes, as opposed to getting the guts out of a can. Although this recipe is made from scratch, it's pretty quick and easy!
|1/2 cup||vegetable oil|
|3/4 cup||pumpkin puree|
|2 cups||all purpose flour|
|3 teaspoons||baking powder|
|2 teaspoons||pumpkins pie spice|
Pre-heat oven to 400 degrees. Place cupcake liners in muffin pan. Beat egg, milk, oil, and pumpkin puree together until smooth. Add the remaining ingredients and mix until flour is moistened (the batter will be lumpy). Fill muffin cups 3/4 full. Sprinkle tops with sugar. Bake about 16 minutes or until muffins are golden and spring back to the touch. Immediately remove from pan.
To Make Pumpkin Puree: Heat oven to 350 degrees. Cut a small pie pumpkin in half; remove guts and seeds. Place cut side down on greased cookie sheet and bake for one hour. Remove from oven, let cool and remove flesh from pumpkin shell. Place leftover pumpkin in the refrigerator, if needed.