1 3/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. brown sugar
1/4 c. maple syrup
1/3 c. oil
1 c. pumpkin puree
1/3 c. orange juice
A harvest-time breakfast treat. Serve with a shmear of cream cheese and a cup of hot tea – or better yet, warm apple cider. For another take on pumpkin muffins (more muffin-y), try Pumpkin Muffins
In a pinch, use a cup of canned pumpkin pie filling, but you may want to adjust sweetener and seasoning.
Yield: 18 muffins
Preheat oven to 350°F.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Stir in sugars.
Make a well in the middle of the bowl and break the eggs into it. Stir in oil, pumpkin, and orange juice. Combine until just blended.
Spray muffin tins with nonstick spray (or use paper liners). Pour batter into prepared muffin cups.
Bake at 350°F for 20-25 minutes. The muffins will pull away from the sides of the tins slightly and a toothpick inserted in the center will come out clean.
Gently remove from tins and allow to cool completely on racks.