Pumpkin Muffins

So I know I made these in the completely wrong season, but I had a huge can of pumpkin puree in the fridge, because I had to feed a couple spoonfuls of it to Henry to end his bout of constipation. I was originally saving the can for pumpkin pie time in a couple of months, but since it was open and I didn’t want to waste it, I thought I’d make some muffins.

I found this recipe from my new favorite site, Recipe Zaar. It’s pretty simple, that’s why I think these turned out so well - there were no fancy ingredients or methods involved, just plain old pumpkin muffins.

A lot of people don’t line their tins with anything, because the cups are usually reserved for cupcakes, but I like to line them anyway. I’d love to use parchment paper to create the cups, like the muffins I’ve seen at Starbucks.

Ginger, cinnamon, cloves and nutmeg - all my favorite spices in one.

Overall, they turned out great. They were moist and bounced back and they baked through really well too. I will probably try this recipe out with whole wheat flour, less sugar and maybe some walnuts next time.