Pumpkin Muffins

Image by Effie of allrecipes.com

So I read this great blog www.thepioneerwoman.com. She was talking recently about making your own pumpkin puree. I saw some nice small sugar pumpkins at the grocery store and picked up a couple.

I knocked the stem off, cut them in half, scooped the seeds out (which I will roast tomorrow) then cut into quarters and baked at 305 degrees for 45 minutes. Then I pureed them in my food processor. (NO REALLY. I did this! Crazy huh?!?!)

So then I was dying to try them baked in something and found a recipe for Pumpkin Muffins on allrecipes.com

Ingredients:

2 cups pureed pumpkin (doesn't have to be home done pumpkin- canned will work fine)

3 cups all purpose flour (I subbed 2 c. whole wheat flour and 1 c. oatmeal(

2 cups white sugar

2 t. baking soda

1/2 t. baking powder

2 t. ground cloves

2 t. ground cinnamon

2 t. ground nutmeg

1 t. ground allspice

1 t. salt

2/3 cup vegetable oil (I subbed 2/3 c. applesauce)

3 eggs (I think I might have only used 2 on accident)

Directions

• In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt. In a separate bowl mix together pumpkin, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups 
• Bake in preheated 350 degree oven for 20 to 25 minutes until a toothpick comes out of the center of a muffin comes out clean.

This made 24 normal sized muffins plus 9 mini muffins.

YUMMY!!!!! And the smell- Double YUMMY!