Pumpkin Muffins

After making this pumpkin cheesecake, we still had about 1/2 cup of pumpkin puree left over, so I saved it for a rainy day. At last, a rainy day has come and so I looked around for a recipe for it, and happily, I found one here. I took out the raisins since I don't like them or have them in the house, and halved the salt. We ended up with muffins that are only mildly sweet and would be lovely for breakfast, or if you were feeling more decadent you could have them as dessert with some ice cream or whipped cream on the side.

PUMPKIN MUFFINS

1 1/2 c. all purpose flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. canned pumpkin
1/4 c. (50g) butter, melted
1 egg

Heat oven to 400F/205C. Grease bottoms of 12 medium muffin cups. Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 18-20 minutes. Immediately remove from pan.

Makes 12 muffins.