To be completely honest, I’m not a fan of Pumpkin-Spice-Everything Season. In fact, I’ll be the first to say that I hate pumpkin pie, pumpkin lattes, pumpkin beer, pumpkin vodka, pumpkin butter, pumpkin candy, pumpkin scented candles, pumpkin scented soap. However, I love pumpkin risotto, pumpkin bread, pumpkin scones, and pumpkin muffins.
Regardless of my dislike of pumpkin everything, my kids love it, especially pumpkin rolls, so every so often, I make them one to have as breakfast, and undoubtedly, I always have over half a can of pureed pumpkin left. Last night was no different. I made my 14 year old his pumpkin roll, and instead of freezing the pumpkin for risotto, I decided to whip up a quick batch of pumpkin muffins.
The result, the quickest, easiest, fluffiest, tastiest pumpkin muffins I’ve ever made.
12 TBSP butter or margarine
1 c. sugar
1 c. pureed pumpkin
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp all spice
pinch of salt
2 c. self rising flour
3/4 c. milk
In a mixing bowl, cream together butter and sugar. Mix in pumpkin, vanilla, cinnamon, nutmeg, all spice, and salt. Mix in flour alternating with milk until all has been incorporated.
Spoon into muffin liners and bake at 375 degrees for 15-18 minutes or until toothpick inserted in the center comes out clean.
Yield: approximately 20 muffins.