Pumpkin Muffins


This was my healthy snack of choice for school events – I sent many, many batches to Hall-Dale Elementary School over the years, and before that to our schools in Erie, Pennsylvania.  I use the flesh from a roasted pumpkin or sweet winter squash. Makes 2 dozen.

1. grease 2 one dozen count muffin tins with shortening or butter and preheat oven to 375º

2. combine in mixer until thoroughly blended:

2 c pumpkin
1 c honey or 1 1/4 c brown sugar*
1 c apple juice, milk or soy milk (*add 1/4 cup more if you use brown sugar instead of honey)
4 eggs
1/2 c canola oil or applesauce

3. blend the following dry ingredients well and then add to pumpkin mixture 1/2 cup at a time until well mixed :

3 cups flour
1 cup rolled oats (not quick oats)
3 t cinnamon
1/2 t ginger
1/4 t ground cloves
1/4 t nutmeg
4 t baking powder
1 t baking soda
1 t salt

4. add 1 cup chopped walnuts and 1/2 c pumpkin seeds (both optional)

5. spoon batter into the muffin tins and top each muffin with a pinch of brown sugar followed by a pinch of oats

6. bake 25 minutes

Pumpkin Muffins

Pumpkin muffins back

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