2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. sugar
3 Tbsp. maple syrup
1 c. milk
1/4 c. vegetable oil
2 c. pureed, cooked pumpkin
There's two approaches to pumpkin muffins - one is to take a pumpkin bread recipe and just bake it in muffin tins, the other is to take a basic muffin recipe and add pumpkin. This is from the muffin side. If you fancy "hand-held" bread, try Orange Pumpkin Muffins.
Remember, it's key with muffins to make sure the batter is only just combined. Don't overmix.
Preheat oven to 375°F.
In a large bowl, sift together flour, baking powder, salt, and sugar.
Add egg, milk, vegetable oil, and pumpkin. Stir to combine.
Spray muffin tins with nonstick spray or line with paper liners. Spoon batter into muffin tins. Make sure that each muffin cup gets the same amount of batter (otherwise some muffins will be done before others are).
Bake at 375°F. Regular sized muffins: 20-25 min. Mini muffins: 10-15 min.
Muffins are done when the edges of the tops are golden brown. Makes 3 doz. mini muffins.